Meatball Pot Pie
Ingredients
- 1 1/2 lb ground beef ⓘ
- 1/2 cup fresh flat-leaf parsley, chopped ⓘ
- 1 None onion, coarsely grated ⓘ
- 1/4 cup breadcrumbs ⓘ
- 1 tbsp vegetable or olive oil ⓘ
- 3 cloves garlic, minced
- 1 (13.5 oz) can diced tomatoes ⓘ
- 1.5 oz frozen peas ⓘ
- 2 sheets frozen puff pastry, thawed ⓘ
- 1 None egg, lightly whisked ⓘ
- None None mixed greens, to serve ⓘ
Instructions
- Combine ground beef, 1/4 cup parsley, onion and breadcrumbs. Season. Form into meatballs. Heat oil in a saucepan over medium heat. Working in batches, cook meatballs for 5 mins, or until browned. Set aside.
- Add garlic and cook, stirring, for 30 seconds, or until fragrant. Add tomatoes, bring to a simmer then return meatballs to pan and cook, stirring occasionally, for 20 mins, or until meatballs are cooked and sauce thickens. Remove from heat. Add peas and remaining parsley. Season and let cool.
- Preheat oven to 400°F. Transfer cooled mixture to a large baking dish. Overlap puff pastry sheets by 2/3 inch at one edge then press to seal. Cover meatball mixture with pastry, trimming edges. Brush with egg then score top of pastry lightly. Bake for 20 mins or until golden. Serve with mixed greens.
Nutrition & Diet Analysis (per serving)
617
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).