Beef Pot Pies
January 05, 2017
"From Recipe+ magazine September '16."
- Serving Size: 1 (409.1 g)
- Calories 764.7
- Total Fat - 53.8 g
- Saturated Fat - 16.7 g
- Cholesterol - 118.2 mg
- Sodium - 796.2 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 3.7 g
- Sugars - 3.9 g
- Protein - 30.2 g
- Calcium - 55.5 mg
- Iron - 4.2 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.3 mg
Heat a large frying pan over high heat.
Spray beef with oil and cook and stir, in batches for 2 minutes or until browned and transfer to a heatproof plate.
Add onion and garlic to pan and cook and stir for 2 minutes or until soft.
Stir in flour, cook and stir for 1 minute or until combined and then add he boiling water, crumbled stock cubes, tomato paste and Worcestershire sauce and bring to the boil.
Return beef to pan and stir to combine; reduce heat and simmer. covered for 1 hour or until meat is tender and then add lentils and parsley.
Preheat oven to 180C/160V fan forced.
Grease 4 x 1 cup ramekins and place prepared ramekins on an oven tray.
Spoon beef mixture into ramekins and spray each filo shee3t with oil, scrunch and place filo on top of beef filling and then bake for 15 minutes or until golden brown.
Serve with mashed potato (if using)
Tips & Variations
- Cooking spray