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Add a photoServings: 4
Ingredients
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 2 x 2 1/2 c. canned beef stock
- 1 c. Frzn peas
- 1 tsp Worcestershire sauce
- 1 Tbsp. Fresh thyme, finely minced
- 2 Tbsp. Fresh flat-leaf parsley, finely minced
- Â Â Salt and pepper, to taste
- Â Â Leftover vegetables
- Â Â Leftover beef, cut into 1/2" chunks
- Â Â Leftover mashed potatoes
Directions
- Preheat the oven to 375 degrees F.
- Heat the butter in a medium saucepan, add in the flour and cook over medium-low heat for 3 - 4 min.
- Add in the 2 c. of the stock and cook, whisking till thickened. If too thick, add in the additional 1/2 c. stock to thin slightly. Add in the peas, Worcestershire, thyme, and parsley and season with salt and pepper to taste.
- Mix in the vegetables and beef, then pour into a lightly buttered 1 1/2 qt baking dish. Top with the leftover mashed potatoes, spreading them out to completely cover the top. Place on a baking sheet and bake in the oven for 15 - 20 min.
- Remove from the oven and preheat the broiler. Place the pie under the broiler and broil for 3 - 4 min or possibly till the top is golden. Let sit 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 69 | 24% |
| Total Fat 7.83g | 10% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1179mg | 49% |
| Potassium 892mg | 25% |
| Total Carbs 45.67g | 12% |
| Dietary Fiber 11.7g | 39% |
| Sugars 2.16g | 1% |
| Protein 14.07g | 23% |
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