Beef kohlrabi pot pies

A rich tomato beef sauce topped with nutty kohlrabi

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

Beef kohlrabi pot pies

  • Servings: 4
  • Print

Ingredients

  • 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

Directions

  1. 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.
  2. Add the beef mince and stir frequently until browned. Add flour and stir to mix thoroughly.
  3. 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).
  4. Preheat the oven to 200° Celsius.
  5. 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.
  6. Bake in the oven for 30 mins or until the kohlrabi is cooked and crusty on the outside.

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