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Kid Friendly Healthy Pot Pie

These pot pies are a much better option than the supermarket bought ones as there is less pastry, no artificial ingredients or added sodium. They are a great way to add in some additional vegetables if you like.

Serves 6, prep time 10 mins, cook time 40 mins


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, crushed
  • 1 lb lean ground beef
  • 2 tablespoons plain whole wheat flour
  • 1 & 1/2 cups liquid beef stock, salt reduced
  • 2 tbsp tomato paste
  • 1 medium carrot, grated
  • 1 cup frozen peas
  • 1 & 1/2 sheets reduced-fat puff pastry, defrosted
  • 2 tbsp reduced-fat milk of choice


  1. Preheat oven to 350°F.
  2. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and lightly pan fry for about a minute.
  3. Add the ground beef and break it up with a spatula, to avoid any lumps. Sprinkle the flour on top and lightly brown the outside of the meat.
  4. Add the stock and tomato paste and bring the sauce to the boil, then reduce to a light simmer.
  5. Add the carrots and frozen peas and simmer for around 15 minutes or until vegetables are tender and sauce has thickened slightly.
  6. When ready, divide the meat sauce between 6 individual pie dishes or ramekins.
  7. Slice the full sheet of pastry into quarters and the half sheet into halves, so you have 6 quarter pieces in total. Place a quarter piece of pastry onto the top of each dish and pinch the edges.
  8. Brush the pastry lids with some milk and pierce the tops.
  9. Place in the oven and cook for 20 minutes or until the puff pastry is golden brown.
  10. Be careful as the inside will be very hot, so allow to cool a little before serving.

Optional – sprinkle with some low fat cheese at the end of cooking and let melt before serving.

Nutritional Information Per Serving

320 calories

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