French · Dinner
Baked Beef and Potato Pie (Low-Chol)
A single-portion French bake of lean beef sirloin braised with onion, carrot and thyme under a layer of thinly sliced potato, moistened with low-sodium beef stock instead of cream and finished in the oven until the potato edges crisp. Butter is used sparingly for browning.
$5
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
486Calories
39.2gProtein
19.8gFat
34.6gCarbs
6.8gSugar
5.1gFiber
410mgSodium
77mgChol
6.9gSat Fat
1450mgPotassium
70mgCalcium
4.6mgIron
2.4mcgVitamin B12
28mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Trim beef sirloin of visible fat and cut into 1-inch cubes; pat dry. Thinly slice potato and onion; slice carrot into rounds. Mince garlic.
2
Sear
Heat olive oil in a small ovenproof skillet over medium-high heat and sear beef for 3-4 minutes, turning occasionally, until browned on all sides.
3
Saute
Reduce heat to medium, add onion and carrot, and saute for 5 minutes until onion turns translucent.
4
Simmer
Stir in garlic and flour; cook 1 minute. Pour in stock, stir in tomato paste, thyme and bay leaf; simmer 10 minutes over medium heat until thickened.
5
Build
Transfer beef mixture to baking dish, arrange potato slices overlapping on top, brush with melted butter, season with salt and pepper.
6
Bake
Bake in preheated 400F oven for 30-35 minutes until potato edges are golden and crisp and knife slides through topmost slice.
7
Rest
Let stand 5 minutes for sauce to settle and thicken.
8
Plate
Remove bay leaf, scatter parsley over top, serve directly from baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 tsp2 tsp olive oil
- 11 onion
- 11 carrot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp all-purpose flour
- 1 cup240ml low-sodium beef stock
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp fresh thyme leaves
- 22 bay leaf
- 11 oz311g potato
- 2 tsp2 tsp butter, melted
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley
