Chunky beef and vegetable pie
Servings
5serves
Servings
5serves
Ingredients
  • 500grams casserole steakdiced
  • 2 carrotsdiced
  • 1 brown oniondiced
  • 2tbsp olive oil
  • 1 potatodiced
  • 1cup frozen peas
  • 400grams tinned tomatoesdiced
  • 150ml water
  • 1tsp garliccrushed
  • 1tsp smoked paprika
  • 300grams sweet potatothinly sliced
  • Salt and pepper
Instructions
  1. Preheat oven to 180c
  2. Heat 1 tbsp olive oil in large fry pan add beef and onions. Cook on high until browned, add garlic and paprika
  3. Place beef and onions into casserole dish and add tinned tomatoes, water, diced carrots and potato
  4. Cover with foil or lid and cook on 180c for 30 minutes
  5. Turn oven down to 120c and cook for a further 1 hour
  6. Remove from oven and mix through peas. Lay thinly sliced sweet potato on top of pie mix. Drizzle with remaining 1 tbsp olive oil and season with salt and pepper
  7. Return to oven on 160c for 30 minutes
  8. Allow to cool slightly before serving
Recipe Notes

305 calories per serve

Print Recipe
Chunky beef and vegetable pie
Course Main Dish
Servings
serves
Ingredients
  • 500 grams casserole steak diced
  • 2 carrots diced
  • 1 brown onion diced
  • 2 tbsp olive oil
  • 1 potato diced
  • 1 cup frozen peas
  • 400 grams tinned tomatoes diced
  • 150 ml water
  • 1 tsp garlic crushed
  • 1 tsp smoked paprika
  • 300 grams sweet potato thinly sliced
  • Salt and pepper
Course Main Dish
Servings
serves
Ingredients
  • 500 grams casserole steak diced
  • 2 carrots diced
  • 1 brown onion diced
  • 2 tbsp olive oil
  • 1 potato diced
  • 1 cup frozen peas
  • 400 grams tinned tomatoes diced
  • 150 ml water
  • 1 tsp garlic crushed
  • 1 tsp smoked paprika
  • 300 grams sweet potato thinly sliced
  • Salt and pepper
Instructions
  1. Preheat oven to 180c
  2. Heat 1 tbsp olive oil in large fry pan add beef and onions. Cook on high until browned, add garlic and paprika
  3. Place beef and onions into casserole dish and add tinned tomatoes, water, diced carrots and potato
  4. Cover with foil or lid and cook on 180c for 30 minutes
  5. Turn oven down to 120c and cook for a further 1 hour
  6. Remove from oven and mix through peas. Lay thinly sliced sweet potato on top of pie mix. Drizzle with remaining 1 tbsp olive oil and season with salt and pepper
  7. Return to oven on 160c for 30 minutes
  8. Allow to cool slightly before serving
Recipe Notes

305 calories per serve