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Leftover roast beef hash pie recipe

Leftover roast beef hash pie recipe

150 ratings

Created by The Tesco Real Food team

This comforting hash pie uses leftover roast beef and potatoes to make a winter warmer that the whole family will enjoy - tuck in! See method

  • Serves 4
  • Takes 1 hr 15 mins
  • 566 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, peeled and finely sliced
  • 1 celery stick, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 leeks, trimmed and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 2 tsp picked thyme leaves
  • 1 tbsp tomato purée​
  • ½ tbsp Worcestershire sauce
  • 350g leftover roast beef, chopped into 2cm chunks
  • 500ml beef stock or gravy
  • 250g leftover cold potatoes, chopped into 2cm chunks
  • 1 egg, lightly beaten
  • 320g Tesco Finest ready rolled puff pastry
  • steamed green vegetables, to serve (optional)
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2365kj
    566kcal     28%

  • Fat

    26g 37%

  • Saturates

    12g 60%

  • Sugars

    15g 17%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 44.3g Protein 33.2g Fibre 10.1g

Method

  1. Preheat the oven gas 6, 200°C, fan 180°C. Heat the oil in a large, lidded frying pan over a low heat. Add the onion, celery, carrots and leeks, cover and cook very gently for 15-20 mins, stirring now and again, until completely soft. Add a splash of water if the mixture is looking dry. 
  2. Add the garlic and thyme to the pan and cook for 1 min, until the garlic is fragrant. Stir through the tomato purée, Worcestershire sauce, roast beef and stock or gravy. Simmer gently for 10 mins until slightly reduced and thickened. Stir through the potatoes, season to taste and remove from the heat. 
  3. Spoon the filling into a 24-26cm rimmed pie dish and brush the rim with a little of the beaten egg. Drape the pastry over the filling. Trim the edges and make a few slits in the centre of the pastry. Bake for 25-30 mins until the pastry is golden brown and crisp. Leave for a few minutes before serving with steamed green vegetables, if you like.

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