Crunchy Parmesan Topped Beef Pie with Pesto Broccoli

A super yummy, family-friendly weeknight meal. Classic flavours, a deliciously creamy sauce and a crunchy crumb topping take this beef pie to another level.

Crunchy Parmesan Topped Beef Pie with Pesto Broccoli

Servings 4
Total Time 45 mins

Ingredients

Beef

  • 1 brown onion finely diced
  • 1 carrot finely diced
  • 1 drizzle oil
  • 500 g beef mince
  • Beef pie spices (½ tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 2 tsp sweet paprika, 2 tsp beef stock powder)
  • 3 Tbsp tomato paste
  • 60 g plain flour
  • 1 cup water
  • 1 Tbsp soy sauce
  • 250 g frozen peas

Béchamel

  • 3 Tbsp butter
  • 4 Tbsp plain flour
  • 2 cups milk
  • ½ tsp salt

Topping

  • 50 g Parmesan
  • ½ cup breadcrumbs

Broccoli

  • 1 broccoli cut into small florets
  • 3 Tbsp basil pesto

Instructions

  • Before you start, preheat oven to high grill. Bring a full kettle to the boil. Set aside a large baking dish.
  • Prep onion and carrot. Heat oil in a large fry-pan on medium-high heat. Cook onion and carrot for about 3 minutes, until starting to soften. Add beef and cook for 5 minutes, breaking it up with your spoon as you go, until browned.
  • Add beef pie spices, tomato paste and flour and cook for 1 minute, until fragrant. Add water measure and soy sauce, bring to the boil, then reduce heat and simmer for 8-10 minutes, until thickened. Stir through peas and season to taste with salt and pepper.
  • Meanwhile, cook béchamel. Melt butter in a medium pot over medium heat and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Stir in salt and season with pepper.
  • In a medium bowl, combine Parmesan and breadcrumbs together. Spread beef evenly in baking dish and top with béchamel. Sprinkle over topping and frill on middle oven rack for 5-7 minutes, until golden brown.
  • Prep broccoli. Add to a medium heat-proof bowl and cover with boiling water. Let sit for 3 minutes, until tender. Drain well and return to bowl with pesto. Season to taste with salt and pepper.
  • Serve pie with broccoli on the side.

*This recipe featured in My Family Bag.

Meet the Chef

Ella ‘Katsu’

A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!

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