A Quiet Day Making Traditional Beef and Potato Pies 🥔🥩🔥

beef

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

puff pastry

💰Cheaper: shortcrust pastry

Shortcrust is more affordable and easier to handle.

beef broth

💰Cheaper: vegetable broth

Vegetable broth is a budget-friendly alternative.

Preheat the oven to 400°F (200°C).

Peel and dice 2 large potatoes, then boil in salted water for about 15 minutes until tender.

Drain the potatoes and mash them with 1/2 cup butter, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.

In a large skillet, melt some butter over medium heat and sauté 1 medium chopped onion and 2 cloves minced garlic until translucent, about 3-4 minutes.

Add 2 diced carrots and cook for another 5 minutes until softened.

Stir in 1 pound of ground beef and cook until browned, breaking it apart, about 5-7 minutes.

Pour in 1 cup of beef broth and add 1 teaspoon dried thyme and 1 tablespoon fresh parsley; simmer for 10 minutes until the mixture thickens.

Remove from heat and let the beef mixture cool slightly before combining it with the mashed potatoes.

Roll out 1 package of puff pastry on a floured surface and cut into circles or squares.

Place a spoonful of the beef and potato mixture in the center of each pastry piece.

Fold the pastry over and seal the edges with a fork or by crimping.

Brush the tops with 1 beaten egg for a golden finish.

Place the pies on a baking sheet lined with parchment paper.

Bake for 25-30 minutes until the pastry is golden brown and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens