This pie recipe puts the ‘mmm’ in this mouthwatering Middle Eastern beef pot pie. Made with homemade shortcrust pastry (don’t worry, you’ll ace it with our easy instructions!), this golden dome of deliciousness covers beef strips & silky leeks cooked in a rich wine & beef stock reduction. Served with a tangy tomato salsa & fresh parsley salsa for brightness.
Middle Eastern Beef Pot Pie
Middle Eastern Beef Pot Pie
with tomato salsa
Hands on Time: 30 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Beef
- Beef Stock
- Beef Strips
- Butter
- Button Mushrooms
- Cake Flour
- Fresh Parsley
- Leeks
- Lemon Juice
- NOMU Moroccan Rub
- Peas
- Tomato
- Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Cling Wrap
- Sugar/Sweetener/Honey
- Egg/s
- Milk (optional)
MIX THE DOUGH
Preheat the oven to 200°C. Boil a kettle. Place 160ml [320ml]|#7DA0D7 (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Leeks until soft, 3-4 minutes (shifting occasionally). Add the beef pieces, the mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 1 [2]|#7DA0D7 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 100ml [200ml]|#7DA0D7 of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 3-4 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas and seasoning.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or a bottle) and roll out the dough until it's thin. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg wash, and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
LET’S SALSA
While the pie is cooking, place the Tomato, ½ the parsley, and the lemon juice (to taste) in a bowl. Toss to combine and season.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Serve the salsa on the side and dig in, Chef!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a kettle. Place 160ml [320ml]|#7DA0D7 (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Leeks until soft, 3-4 minutes (shifting occasionally). Add the beef pieces, the mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 1 [2]|#7DA0D7 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 100ml [200ml]|#7DA0D7 of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 3-4 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas and seasoning.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or a bottle) and roll out the dough until it's thin. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg wash, and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
LET’S SALSA
While the pie is cooking, place the Tomato, ½ the parsley, and the lemon juice (to taste) in a bowl. Toss to combine and season.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Serve the salsa on the side and dig in, Chef!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a kettle. Place 500ml [650ml]|#7DA0D7 (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix in ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Leeks until soft, 3-4 minutes (shifting occasionally). Add the beef pieces, the mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 3 [4]|#7DA0D7 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 300ml [400ml]|#7DA0D7 of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas and seasoning.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or a bottle) and roll out the dough until it's thin. Spoon the pie filling into either individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 25-30 minutes.
LET’S SALSA
While the pie is cooking, place the Tomato, ½ the parsley, and the lemon juice (to taste) in a bowl. Toss to combine and season.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Serve the salsa on the side and dig in, Chef!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a kettle. Place 500ml [650ml]|#7DA0D7 (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix in ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Leeks until soft, 3-4 minutes (shifting occasionally). Add the beef pieces, the mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 3 [4]|#7DA0D7 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 300ml [400ml]|#7DA0D7 of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas and seasoning.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or a bottle) and roll out the dough until it's thin. Spoon the pie filling into either individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 25-30 minutes.
LET’S SALSA
While the pie is cooking, place the Tomato, ½ the parsley, and the lemon juice (to taste) in a bowl. Toss to combine and season.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Serve the salsa on the side and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Middle Eastern Beef Pot Pie?
The preparation time for Middle Eastern Beef Pot Pie with tomato salsa is between 30 and 45 minutes.
What is the total time required to make Middle Eastern Beef Pot Pie with tomato salsa?
The total time required to make Middle Eastern Beef Pot Pie with tomato salsa is between 50 and 65 minutes.
How many servings does Middle Eastern Beef Pot Pie provide?
4 servings
What are the main ingredients in Middle Eastern Beef Pot Pie?
Beef, Beef Stock, Beef Strips, Butter, Button Mushrooms, Cake Flour, Fresh Parsley, Leeks, Lemon Juice, NOMU Moroccan Rub, Peas, Tomato, Tomatoes, White Wine
What is the nutritional information of Middle Eastern Beef Pot Pie?
Calories: 1090, Carbs: 107 grams, Fat: grams, Protein: 53.7 grams, Sugar: 12.6 grams, Salt: 935 grams
How do I prepare Middle Eastern Beef Pot Pie?
IN PIE WE CRUST!: Serve up a hearty helping of beef pot pie. Serve the salsa on the side and dig in, Chef! LET’S SALSA: While the pie is cooking, place the tomato, ½ the parsley, and the lemon juice (to taste) in a bowl. Toss to combine and season. GOLDEN PASTRY: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or a bottle) and roll out the dough until it's thin. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg wash, and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes. FAB FILLING: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the leeks until soft, 3-4 minutes (shifting occasionally). Add the beef pieces, the mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 1 [2]|#7DA0D7 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 100ml [200ml]|#7DA0D7 of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 3-4 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas and seasoning. MIX THE DOUGH: Preheat the oven to 200°C. Boil a kettle. Place 160ml [320ml]|#7DA0D7 (about ⅔) of the flour in a bowl. Using your fingers, rub the butter into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
What should be prepared from my kitchen to make Middle Eastern Beef Pot Pie?
Beef, Beef Stock, Beef Strips, Butter, Button Mushrooms, Cake Flour, Fresh Parsley, Leeks, Lemon Juice, NOMU Moroccan Rub, Peas, Tomato, Tomatoes, White Wine
How many calories does Middle Eastern Beef Pot Pie have?
1090 calories
How much fat content does Middle Eastern Beef Pot Pie have?
grams
Woolies Products in this dish
