Beef & Vegetable Pot Pie with Golden Mash

Serves: 4
Preparation Time: 0
Cooking Time: 35


  • 1L Campbell's Real Stock - Vegetable
  • 2 tsp oil
  • 750g lean beef mince
  • 200g button mushrooms, sliced
  • 2 carrots, diced
  • 2 cloves garlic, crushed
  • 1/2 cup plain flour
  • 1 cup peas
  • 1 sheet puff pastry
  • 800g potatoes, peeled and diced


  1. Preheat oven to 220°C.

  2. Heat oil in a large frying pan over high heat. Add mince, mushrooms, carrots and garlic and cook until browned.

  3. Stir in flour. Gradually add 500ml (2 cups) of Campbell's Real Stock and stir until combined. Bring to the boil, stirring, reduce heat to medium and simmer for 5 minutes, stirring occasionally, until thickened. Stir in peas then transfer to a 1 1/2 litre (6 cup) capacity pie or casserole dish.

  4. Top with pastry and trim any excess. Bake in preheated oven for 15 minutes or until golden.

  5. Meanwhile, to make the mash, place potatoes and the remaining 500ml (2 cups) of stock in a saucepan. Cook for 10 - 15 minutes, over medium heat, or until potatoes are tender. Drain potatoes, reserving the stock. Mash potato then stir in enough reserved stock to make a smooth mash.

  6. Serve with the pie and some gravy and steamed vegetables, if desired.


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