I know it’s summer and this seems more like a hearty, winter dinner, but in the UK we often have cold, dreary, rainy days where it feels more like winter, and on those days, you want comfort food.
Beef hot pot pie is one of the ultimate comfort foods. It ranks right up there with cottage/shepherd’s pie and macaroni cheese (although I’m not a fan of the latter). This one can take a little prep, but it’s worth it.
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
- Lean steak (P)
- Beef stock (F)
- Mushrooms (S)
- Onions (S)
- Potatoes (F)
- Low-cal spray oil (F)
- Egg – optional (P)
- Speed veg of choice (S)
- Braise the beef in the stock till tender.
- Sauté the mushrooms and onions in a little spray oil.
- Drain the beef stock into a large jug or bowl, and add the mushrooms and onions. Blend with a stick blender till smooth. Put the beef back into the gravy.
- Chop your speed veg and slice your potatoes, then steam or par-boil for ten minutes.
- Stir the steamed vegetables into the beef and gravy mixture, then pour into a baking dish.
- Lay the sliced potatoes on top. If you wish, you can brush a little beaten egg on top.
- Pop it in a pre-heated oven at 180C for 30-45 minutes, till the potatoes are tender and golden.
I added carrots, and sautéd courgette, onion and mushrooms to mine, and had corn on the cob on the side (I know it’s not speed, but I love it, and the hot pot pie already had loads of speed in it!). I also had a little potato left over from the top, so I sautéd that too – delicious!