Beef and Veggie Pot Pie







A recipe allowed in a diet.

When you want some real food, made with juicy meat and vegetables, try this beef and veggie pot pie. Once you empty your plate you'll definitely be satisfied!

Nutritional Chart

Calories: 654 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 30 g
  • 41 g
  • 42 g

Ingredients Needed for Beef and Veggie Pot Pie

10 ounces of beef tenderloin, cubed
4 tablespoons of vegetable oil
2 carrots, sliced
1 potato, cubed
0.5 turnip, cubed
1 celery stick, sliced
1 tablespoon ginger root, diced
1 teaspoon fennel seeds
1 bay leaf
1 teaspoon allspice
1 teaspoon cumin powder
1 teaspoon curry powder
1 onion, chunked
½ cup beef stock
1 cup canned tomatoes
1 sheet of puff pastry, thawed
1 egg
2 tablespoons of milk

How to Make Beef and Veggie Pot Pie

  1. Heat the vegetable oil in a cast iron pan and start frying the beef cubes.
  2. Add the carrots, potatoes, turnip cubes, celery. Stir and cook further.
  3. Add the ginger, fennel seeds, bay leaf, allspice, cumin powder, curry powder, onion, beef stock, salt, pepper, and canned tomatoes. Stir and simmer for about 20 minutes.
  4. Make an egg wash by whisking the egg with milk.
  5. Cover the pan with puff pastry, coat it with egg wash, and prick it with a fork. Bake for 25 minutes at 350˚F/175˚C.

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