Garden Pot Roast Pie
A hearty, comforting beef and potato pie made with tender shredded roast beef, slow-cooked vegetables, and rich beef broth, all topped with golden puff pastry and baby carrots. Finished with fresh parsley, it’s the perfect cosy family meal for any time of year.
Recipe - SuperValu Online
Garden Pot Roast Pie
Prep Time40 Minutes
Servings6
Cook Time145 Minutes
Ingredients
900g Roast Beef
900g Potatoes
1 Onion
1 Large carrot
3 Cloves garlic
750ml Beef broth
1 Puff pastry sheet
6 Baby carrots
55g Butter
1 Egg
6 Parsley sprigs
1 Pinch Herbs de Provence
Directions
Ingredients
- 900g Roast beef
- 900g Potatoes
- 1 Onion
- 1 Large carrot
- 3 Cloves garlic
- 750ml Beef broth
- 1 Puff pastry sheet
- 6 Baby carrots
- 55g Butter
- 1 gg
- 6 Parsley sprigs
- 1 Pinch Herbs de Provence
Method
- Prepare the roast: preheat the oven to 180°C. Place the seared roast beef in a large ovenproof dish. Add the potatoes, chopped carrot, onion, garlic and herbs de Provence around the beef.
- Add liquid and butter: pour in the beef broth and dot the butter around the dish.
- Cover and cook: cover the dish tightly with foil and bake for 2 hours, until the beef is tender and the vegetables are cooked through.
- Prepare the carrots: while the roast cooks, peel and trim the baby carrots. Set aside.
- Shred and mix: remove the dish from the oven and take out the beef. Shred the meat using two forks, then return it to the dish and mix well with the vegetables and cooking juices.
- Add pastry topping: lay the puff pastry sheet over the filling. Arrange the baby carrots evenly on top, pressing them gently into the pastry.
- Bake the pie: brush the pastry with egg yolk. Return to the oven and bake uncovered for 25 minutes, or until the pastry is golden and puffed.
- Finish and serve: garnish with fresh parsley. Allow to rest for a few minutes before serving.
40 minutes
Prep Time
145 minutes
Cook Time
6
Servings
Recipe
Ingredients
- 900g Roast beef
- 900g Potatoes
- 1 Onion
- 1 Large carrot
- 3 Cloves garlic
- 750ml Beef broth
- 1 Puff pastry sheet
- 6 Baby carrots
- 55g Butter
- 1 gg
- 6 Parsley sprigs
- 1 Pinch Herbs de Provence
Method
- Prepare the roast: preheat the oven to 180°C. Place the seared roast beef in a large ovenproof dish. Add the potatoes, chopped carrot, onion, garlic and herbs de Provence around the beef.
- Add liquid and butter: pour in the beef broth and dot the butter around the dish.
- Cover and cook: cover the dish tightly with foil and bake for 2 hours, until the beef is tender and the vegetables are cooked through.
- Prepare the carrots: while the roast cooks, peel and trim the baby carrots. Set aside.
- Shred and mix: remove the dish from the oven and take out the beef. Shred the meat using two forks, then return it to the dish and mix well with the vegetables and cooking juices.
- Add pastry topping: lay the puff pastry sheet over the filling. Arrange the baby carrots evenly on top, pressing them gently into the pastry.
- Bake the pie: brush the pastry with egg yolk. Return to the oven and bake uncovered for 25 minutes, or until the pastry is golden and puffed.
- Finish and serve: garnish with fresh parsley. Allow to rest for a few minutes before serving.
