Easy beef pot pies with mushy peas
Here’s your easiest ever pot pie recipe: cook bought ragu with extra veg, then top with buttery mushy peas.
- 1 tbs olive oil
- 1 brown onion, chopped
- 2 carrots, peeled, chopped
- 750g pkt Coles Made Easy Slow Cooked Beef Ragu in Tomato Sauce
- 400g can lentils, rinsed, drained
- 1 tbs roast beef gravy powder
- 500g frozen peas
- 40g butter
- Mixed salad leaves, to serve
Heat the oil in a large saucepan over medium-high heat. Add the onion and carrot and cook, stirring, for 5 mins or until onion softens. Add the beef and sauce sachets from the ragu packet to the pan with 1/2 cup (125ml) water. Cook, stirring occasionally, for 5 mins. Add the lentils and gravy powder and cook, stirring, for 2 mins or until heated through. Season with pepper.
Meanwhile, place the peas, half the butter and 1/4 cup (60ml) water in a medium saucepan. Cook over low heat, stirring occasionally, for 15 mins or until the peas are tender. Remove from heat. Add the remaining butter and mash with a fork. Season.
Divide the beef mixture among serving bowls. Top with the pea mixture. Serve with salad leaves.
If you’ve got some fetta in the fridge, crumble it and stir into the mashed peas before serving.