Heritage Beef Pot Pie
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Heritage Beef Pot Pie

Heritage Beef Pot Pie

with Apple Salad

Classic Quebecois holiday flavours, any time of the year! We've loaded this pot pie with a hearty beef filling, topped with a golden puff-pastry crust. Apple and wholegrain mustard add bright balance in the salad.

Tags:
Discovery
Allergens:
Gluten
Soy
Sulphites
Wheat
Mustard
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Ground Beef

250 g

Ground Beef

Puff Pastry

340 g

Puff Pastry

(Contains Gluten, Soy)

Yellow Potato

360 g

Yellow Potato

Thyme

7 g

Thyme

Granny Smith Apple

1 unit

Granny Smith Apple

Mirepoix

113 g

Mirepoix

White Wine Vinegar

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Spring Mix

56 g

Spring Mix

All-Purpose Flour

1 tbsp

All-Purpose Flour

(Contains Wheat)

Whole Grain Mustard

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Beef Broth Concentrate

1 unit

Beef Broth Concentrate

Not included in your delivery

Unsalted Butter*

2 tbsp

Unsalted Butter*

(Contains Milk)

Oil*

4 tsp

Oil*

Salt and Pepper*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories1300 kcal
Fat80 g
Saturated Fat15 g
Carbohydrate111 g
Sugar15 g
Dietary Fiber8 g
Protein41 g
Cholesterol105 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Spoons
Large Bowl
Large Pot
Measuring Cups
Baking Sheet
Silicone Brush
8x8" Baking Dish
Whisk

Cooking Steps

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl). Cut potatoes into 1/4-inch pieces.

Start filling
2

Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix, potatoes and half the thyme. Season with salt and pepper. Cook, stirring occasionally, until veggies and potatoes soften slightly, 4-5 min. Transfer veggies to a large bowl.

Finish filling
3

Reduce heat to medium, then add beef to the pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Sprinkle flour over top. Stir until beef is coated, 1 min. Add broth concentrate, softened veggies and 1 cup water (dbl for 4 ppl). Bring to a simmer and cook until sauce thickens slightly, 1-2 min.

Bake pie
4

Transfer beef mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl), then place baking dish on a baking sheet. Unroll puff pastry and discard wax paper. Lay puff pastry over top of the filling, then crimp the edges of puff pastry to the side of baking dish. Brush top of pastry with 1 tsp oil (dbl for 4 ppl). Sprinkle remaining thyme over top, then season with salt and pepper. Using a knife, make three small slits into top of pastry (6 slits for 4 ppl). Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 20-25 min.

Marinate apples
5

While pie bakes, cut apple into 1/4-inch matchsticks. Add vinegar, mustard and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add apples, then stir to combine. Set aside.

Finish and serve
6

Allow pie to cool slightly before serving, 4-5 min. While pie cools, add spring mix to the large bowl with apples, then toss to combine. Divide beef pie and salad between plates.