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
- Preheat oven to 350°F.
- Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and lightly pan fry for about a minute.
- 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.
- Add the stock and tomato paste and bring the sauce to the boil, then reduce to a light simmer.
- Add the carrots and frozen peas and simmer for around 15 minutes or until vegetables are tender and sauce has thickened slightly.
- When ready, divide the meat sauce between 6 individual pie dishes or ramekins.
- 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.
- Brush the pastry lids with some milk and pierce the tops.
- Place in the oven and cook for 20 minutes or until the puff pastry is golden brown.
- 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