Kel's Beef and Vegetable Bake Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 863.3
  • Total Fat: 59.9 g
  • Cholesterol: 94.0 mg
  • Sodium: 534.4 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 30.7 g

View full nutritional breakdown of Kel's Beef and Vegetable Bake Pie calories by ingredient
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Great winter dish! Great winter dish!
Number of Servings: 6


    2 cloves garlic, crushed
    1/2 onion, chopped and diced
    750gms ground beef
    1 chicken stock cube
    1 tbsp Worcestershire Sauce
    1 tbsp tomato sauce
    1 dry mushroom soup sachet
    1/2 cup water
    1 tin Italian Roman tomatoes (including juice)
    3/4 cup frozen peas
    3 leaves spinach or silverbeet, cut into lengths
    2 Kumara or potatoes, cut into long lengths
    100gms pieces of pumpkin, cut into long lengths
    2 sheets Puff Pastry
    1 tbsp or sprays of olive oil


Cook garlic and onion until transparent. Add ground beef and cook until browned.

Add sauces, and cook for a while until soaked in. Add mushroom soup sachet, and maybe a little water.

Add in tin of tomatoes and frozen peas. Cook together for a while.

IN the meantime, pre-cook the kumara and pumpkin. Slice into thin lengths, ready for layering.

Pour into a baking dish the meat mixture. Then on top, place and layer the fresh spinach or silverbeet leaves, the cooked pumpkin and kumara. Place sheets of pastry on top and seal.

Prick a few holes in pastry with a fork.
Spray with a little olive oil.

Bake in pre-heated oven, covered in foil for 30 or so minutes.

Take off foil cover and brown the pastry top.
Cook until golden brown.

Serve and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user BEYONDTHEBEACH.

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