Heritage Beef Pot Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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.


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


serving amount

250 g

Ground Beef

340 g

Puff Pastry

(Contains Gluten, Soy)

360 g

Yellow Potato

7 g


1 unit

Granny Smith Apple

113 g


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


¼ tsp

Salt and Pepper*


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.


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



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

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

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

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

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

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.