I love pies for dinner! There is something very satisfyingly hearty about eating a warming pie, a whole meal in one. Although it often reminds of roaring fires and blustery breezes, it is also just as satisfying in the warmer months on a chillier day.
I picked up some kohlrabi at the market the other week and wasn’t quite sure how to use it, never having cooked with it before. In the end, I have used it the way I would have used potato and I think it works beautifully!
Today’s recipe is served in individual ramekins, although if you don’t have these it absolutely can be made in a traditional pie dish. The filling is rich and meaty, with tomato and zucchini flavours. The kohlrabi topping gives a fresh alternative to pastry, and is a lot lighter. It contributes a nutty flavour which really complements the meaty filling well.
Beef kohlrabi pot pies
- 2 tbs olive oil
- 3 spring onions, sliced
- 3 carrots, finely diced
- 3 sticks of celery, finely diced
- 2 zucchini, cut into chunks
- 500g beef mince
- 2 tbs flour
- 400g tin of canned tomatoes
- 1 tbs tomato puree
- 3 cups Beef stock
- 2 bay leaves
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 kohlrabi, shaved thinly and slices cut in half
- 25g butter
- 1 tbs milk
- Heat the oil in a large heavy bottomed casserole dish on a medium heat. Add the spring onions, carrots and celery and cook for 5 mins until the vegetables are softened.
- Add the beef mince and stir frequently until browned. Add flour and stir to mix thoroughly.
- Add the zucchini, stock, tomatoes, tomato puree and herbs. Bring to the boil and simmer until liquid reduces to a thick sauce (approx. 30 mins).
- Preheat the oven to 200° Celsius.
- To make the pies, spoon in the mixture into individual pie ramekins. Top with slices of kohlrabi – dig one end of each slice into the pie so that they stand at a diagonal so that you end up with a spiky layer that covers the whole ramekin. Brush with milk and dot with butter.
- Bake in the oven for 30 mins or until the kohlrabi is cooked and crusty on the outside.