Beef Pasty Filling
Serving Size:12|Prep Time:20minutes|Cook Time:10minutes

  1. Melt butter in large skillet over medium high heat. Add the onions and garlic and cook stirring until onions are translucent, about 5 minutes.
  2. Add carrot, parsnip and potato, season with the salt and pepper.
  3. Add the beef and flour and stir to combine with the vegetables. Cook, stirring until beef browns, then add Worcestershire and steak sauces, stir to fully incorporate the sauces. Turn off heat and away from the heat, stir in the cheese and the peas.
Chef’s Narrative
This hearty filling makes a sturdy hand pie for a great portable meal.
Recipe Substitutions
Lamb, pork or chicken. Any seasonal root and fresh vegetable combination that suits your fancy.
  • 2tablespoonsLulubelle’s™ Creamery butter,
  • 1onion, diced 1/2 inch
  • 2clovesgarlic, minced
  • 1carrot, diced 1/2 inch
  • 1parsnip or rutabaga, peeled and diced 1/2 inch
  • 1medium potato, diced 1/2 inch
  • 1/2teaspoonkosher salt
  • 1/4teaspoonground black pepper
  • 1poundbeef, cut into 1/2 inch dice (sirloin, top round of chuck)
  • 1/4cupall-purpose flour
  • 3tablespoonsWorcestershire sauce
  • 3tablespoonssteak sauce, like Heinz 57
  • 1/2cupLulubelle’s™ Creamery cheddar cheese, grated
  • 1/2cuppeas, fresh or thawed frozen

AllergensMilk, Wheat