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Home / Cooking with canning / Beef and Potato pie

Beef and Potato pie

Filed Under: Cooking with canning Tagged With: Beef

A delicious, quick pub-style meat pie that you can whip up from your food storage.

It’s hearty and filling, with a top layer of pillowy mashed potato.

Contents hide
  • 1 Beef Pie
    • 1.1 Ingredients
    • 1.2 Instructions
    • 1.3 Nutrition
  • 2 Recipe notes
  • 3 Nutrition

This recipe uses:

Home-canned beef

Yield: 4 x 1 cup (300 g / 10 oz) servings

Print

Beef Pie

A delicious, quick pub-style meat pie that you can whip up from your food storage. It’s hearty and filling, with a top layer of pillowy mashed potato.
Course Main Course
Cuisine English
Keyword Beef
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 1 cup (300 g / 10 oz) servings
Calories 461kcal
Metric - US Customary

Ingredients

  • 1 litre jar home-canned beef (1 quart)
  • 2 tablespoons cornstarch
  • 1 teaspoon Maggi seasoning sauce (or Worcestershire sauce)
  • 500 g mashed potato (leftover. Or made up from instant. 2 cups / 1 lb)
  • 4 tablespoons egg white
  • 4 tablespoons Parmesan (grated)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • cooking spray
Metric - US Customary

Instructions

  • Start oven heating to 200 C / 400 F.
  • Drain the beef, putting the beef broth in a microwave-safe jug.
  • Whisk the cornstarch into the beef broth.
  • Add to the broth the liquid seasoning (Maggi, Worcestershire sauce, or anything else that strikes your fancy to add flavour to the gravy.)
  • Zap in microwave on high for 1 minute.
  • Remove from microwave, whisk, zap on high for another minute.
  • Remove from microwave, fold in the beef chunks, zap on high for two minutes.
  • Set beef mixture aside.
  • Put the leftover mash in a microwave safe jug.
  • Stir in the egg white, Parmesan cheese, onion powder and garlic powder,
  • Zap in microwave on high for two minutes to heat.
  • Spray a 2 litre / quart baking dish with cooking spray.
  • Pour beef mixture in.
  • Spread the potato mixture out on top in dollops to form a crust.
  • Spray top potato crush with cooking spray to encourage browning (optional.) Or, dot with butter or marg.
  • Bake at 200 C (400 F) for 25 to 30 minutes or until bubbling hot and crust has browned a bit.
  • Serve piping hot.

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 22g | Protein: 60g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 135mg | Sodium: 397mg | Fiber: 2g | Sugar: 2g

Recipe notes

  • Instead of cornstarch, you can use flour or the thickener of your choice.
  • Instead of egg white, you could use two beaten whole eggs, or sour cream, or, just omit.
  • Instead of leftover mashed potato, you could just make some up from instant mash potato flakes.
  • Really, the seasoning of the potato mixture is just a suggestion. Feel free to improvise.
  • If you have home-canned green beans or carrots, you could drain those and add them into the pie mixture.
  • What to serve with this? Any cooked veg works great. A pint of Guinness would also not go amiss!
  • Horseradish lovers might want to have some handy.

Nutrition

Serving size: 1 cup (300 g / 10 oz)

Per serving:

  • 461 calories, 397 mg sodium
  • Weight Watchers PointsPlus®:  11 points; SmartPoints®: 10 points.

* Nutrition info provided by MyFitnessPal

* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.

Tagged With: Beef

Filed Under: Cooking with canning Tagged With: Beef

Reader Interactions

Comments

  1. Kathy

    January 15, 2021 at 3:08 am

    5 stars
    This was really good! I used home canned herb potatoes and whipped up mashed potatoes. Used the rosemary broth, a little tomato paste, better than bouillon beef, dog sauce and made a fabulous gravy. Great way to make a fast casserole. Will be making this again.

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
4.67 from 3 votes (2 ratings without comment)

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