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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Puff Pastry
(Contains Gluten, Soy)
360 g
Yellow Potato
7 g
Thyme
1 unit
Granny Smith Apple
113 g
Mirepoix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Spring Mix
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
4 tsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
