Chunky Beef and Vegetable Pie

postnatal busy mum receipe

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

  • Preheat oven to 180c
  • Heat 1 tbsp olive oil in large fry pan add beef and onions. Cook on high until browned, add garlic and paprika
  • Place beef and onions into casserole dish and add tinned tomatoes, water, diced carrots and potato
  • Cover with foil or lid and cook on 180c for 30 minutes
  • Turn oven down to 120c and cook for a further 1 hour
  • 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
  • Return to oven on 160c for 30 minutes

**Allow to cool slightly before serving
 

RECIPE NOTES

Serves 5 – 305 calories per serve