Beef & Potato Pie

I really should have called this recipe "Corona Pie" because it was crated with the mind of how to get the most out of less with what you have at home.

In "normal" times my pies would be full of different ingredients and topped with large amounts of fluffy mashed potato without a thought in the world of whether I could get potatoes the next day in the supermarket or fresh herbs or other vegetables.

But in what I call "Corona world" this is not the case anymore so my plan is to be frugal on our supplies and to mix and match as much as possible to ensure that we get "bang for our buck" with our supplies.

The pie mix was cooked in the slow cooker with a 1kg blade roast I had in the freezer. Half was used for the pie mix and the remaining has been used for another pie at a later date or to go with pasta so two meals for the price of won is winning at the moment!

The EDMK Beef spice blend flavored the meat and the gravy perfectly and the creamy mixed mash on the top with cheese made it the ultimate comfort meal and best of all the kids didn't know they were getting heaps of goodness with every bite!

It does not look the prettiest of meals but every bite is moorish and delicious and makes you want to go back for seconds and thirds.

As a family we all agreed that this meal was beautiful and the kids asked when we could have the "orange pie" again!

Prep 15 min // Cook 8 hrs 40 min (including 40 min oven time )


1kg blade roast

2 tbs olive oil 3 tbs EDMK beef spice blend

1 onion diced

1/2 cup gravy

1 pack steam fresh peas, corn and carrot

1 cup diced pumpkin

1 cup diced sweet potato

2 potatoes

Sheet of shortcrust pastry

1/2 cup grated cheese

milk and butter to mash

salt and pepper to season


Rub the beef with olive oil and then rub all sides of the beef with the spice blend.

Place in slow cooker and pour over the gravy. Cook on auto or low for 8 hours.

When cooked take two forks and shred the beef remove half portion for the pie filling and cool.

Place potato, pumpkin and sweet potato in a pot and steam until just soft.

When cooked mash with a small amount of milk (or cream) and butter and season with salt and pepper.

Preheat oven to 180 degrees

Line a pie dish with pastry

Add steamed fresh vegetables to the pie mix and combine and place in pie dish.

Top the beef with mash and sprinkle cheese over the top.

Cook in oven for about 30min until the pastry is crusty and cheese has melted.

Cut into portions and serve immediately.

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