Beef and vegetable pot pie recipe

Chef Rudo Kandiero

There is an undeniable comfort in a hearty, homemade meal featuring beloved ingredients like potatoes and beef.

These two nutritional powerhouses are packed with minerals, vitamins and protein, deserving a prominent spot on your eatwell plate.

In Zimbabwe, potatoes and beef are more than just ingredients — they are a way of life, being locally produced. This culinary partnership offers endless possibilities for creative expression.

Today, we have recipes for a beef and vegetable pot pie, and a carrot-orange blend.This beef and vegetable pot pie serves six people and takes one hour to prepare.

Ingredients

500g beef stew meat;

One onion, chopped;

Two carrots, diced;

One cup peas;

One cup sweet corn;

Two cloves garlic, minced;

Two tablespoons plain flour;

Two cups beef broth or stock;

One tablespoon Worcestershire sauce;

One teaspoon thyme;

One teaspoon paprika;

Oil;

Two tablespoons butter/margarine;

Salt and pepper

Mashed potatoes

Five potatoes;

Three tablespoons butter/margarine;

Quarter cup milk;

Salt and pepper

Method

1. Boil potatoes in salted water until tender. Drain and mash with butter, milk, salt and pepper until smooth. Set aside.
2. Heat oil and butter in a large pan or pot over medium heat. Add beef and season with salt and pepper. Cook until browned on all sides. Remove and set aside.
3. In the same pot, sauté onions, carrots and garlic until softened. Stir in the flour and cook for one minute to eliminate the raw taste.
4. Slowly add beef broth, stirring constantly to create a thick sauce.
5. Return beef to the skillet. Add peas, corn, Worcestershire sauce, thyme, paprika and adjust salt and pepper to taste. Simmer for 10 minutes.
6. Preheat the oven to 375°F (190°C).
7. Transfer the beef and vegetable mixture into a greased pie dish or baking dish.
8. Spread the mashed potatoes evenly over the filling, creating a smooth crust. Bake for 30 minutes or until the mashed potato crust is golden brown and the filling is bubbling.
9. Let it cool for five minutes before serving.
10. Serve and enjoy a comforting bite of this savoury pie!

Customise vegetables with mushrooms, green beans, baby marrow or whatever you like.

Carrot-orange blend

Ingredients

One carrot;

One apple;

One orange;

One cup water

Method

Blend all ingredients.

Adjust taste with honey or Maple syrup.

Rudo Kandiero is a qualified  chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on:                                         0772748509.