Pulled Teriyaki Beef Pie
with Roasted Garlic Mash and Sesame Green Beans
A comfort food classic using premium ingredients, this Pulled Teriyaki Beef Pie brings the best of the British pub into your kitchen.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
3 unit(s)
Garlic Clove
1 unit(s)
Onion
80 grams
Green Beans
450 grams
Potatoes
280 grams
Slow Cooked Beef
100 grams
Teriyaki Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray until soft, 10-12 mins.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Meanwhile, halve, peel, and thinly slice the onion.
Heat another large saucepan with a tight-fitting lid on medium-high heat. Once hot, add the onion and fry until softened, 4-5 mins.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans.
Once the onions are soft, add the beef along with the juices from the packet. Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once the beef is tender, remove the lid and shred the beef with two forks. Stir through the teriyaki sauce and season with salt and pepper. Add a splash of water if you feel it needs it, then remove from the heat.
Transfer the beef mixture into an appropriately sized baking dish. Wipe out the saucepan for later.
Cover the beef filling with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
TIP: Keep any remaining pastry for another recipe.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the roasted garlic, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Heat a drizzle of oil in the (now empty) saucepan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
Once the beans are tender, remove from the heat. Stir through roasted sesame seeds and toss to coat.
Share your teriyaki beef pie between your serving plates.
Serve with your roasted garlic mash and sesame green beans alongside.
Enjoy!
