Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (400 g ) cubed cooking roast beef , in ¼- inch (65 mm ) pieces
- 1½ cup (350 mL ) cubed cooked potatoes
- 1 cup (240 mL) beef broth
- ½ cup (120 mL) diced cooked onion
- 1 tablespoon (15 mL) parsley
- ¼ teaspoon (1 mL) thyme
- ½ teaspoon (3 mL) salt
- ⅛–¼ teaspoon (1–3 mL) pepper
- Pastry for double crust pie (9- inch or 22 cm )
- Half and half cream
Directions
Preheat oven to 450°F (230°C).
Combine beef, potatoes, broth, onion, parsley, thyme, salt, and pepper. Set aside.
On a lightly floured surface, roll out ¼ of the pastry into an 8- inch (20 cm ) circle.
Mound 1 cup (240 mL) of filling on half of circle.
Moisten edge of pastry with water .
Fold dough over filling. Crimp edges with fork to seal.
Place on ungreased baking sheet .
Repeat with remaining pastry and filling.
Cut slits in top of each completed pastry.
Brush tops with cream.
Bake 20 to 25 minutes or until golden brown.