Ingredients
Scale
- 1 lb cubed beef
- 1 onion, chopped
- 2 cups potatoes, diced
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oil for frying
- 1 ready-made pie crust
Instructions
- Heat the oil in a large skillet over medium heat. Add the cubed beef and chopped onion, cooking until browned and onions are translucent.
- In a separate bowl, combine diced potatoes, beef stock, Worcestershire sauce, thyme, salt, and pepper. Mix well.
- Layer the beef mixture in a pie dish, pour over the seasoned potatoes, and cover with the ready-made pie crust, sealing the edges.
- Preheat oven to 375°F (190°C) and bake for 30-35 minutes until the crust is golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the pie for up to a month.
- Reheat by baking in the oven until warmed through.
- Pairs well with roasted vegetables or a fresh garden salad.
- Serve with butterbeer or pumpkin juice for a magical touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg