Teriyaki beef and mash pie
Who says you can't have your pie and eat it? Our teriyaki beef & creamy mash pie with healthy spinach brings a deliciously unexpected twist to the table.
Preparation
Step 1
150 g fillet of beef – 1 pinch of salt – 1 pinch of pepper – 1 tbsp oil – 60 ml Kikkoman Teriyaki Marinade
Take the fillet of beef from the fridge and leave it to reach room temperature. Cut the fillet in half.
Season with salt and pepper, fry in a pan in oil until brown on all sides, remove, wrap in aluminium foil and let stand.
Pour the Kikkoman Teriyaki Marinade into the pan in which the meat was cooked and heat over a high heat until it thickens.
Remove the meat from the foil, place it in the sauce and leave to cool.
Use the remaining sauce for serving with the meat at the end.
Step 2
80 g potato – 1 clove of garlic – 1 tbsp fresh cream – 1 tsp mustard – 1 pinch of salt
Boil, then peel the potato. Add the potato, garlic, cream, mustard and salt to a bowl and purée until smooth.
Step 3
135 g ready-rolled pastry sheet (approx.) – 120 g spinach (cooked)
Preheat the oven to 180 °C.
Cut the pastry sheet into two halves (one slightly larger for the top and a smaller one for the bottom). Use a fork to poke holes in the smaller half for the base.
Place the pastry on a sheet of greaseproof paper.
Add the potato mix from step 2 on the bottom pastry sheet (leaving 1 cm of space at all four edges).
Place the meat from step 1 on top of the potato and wrap the cooked spinach around the meat.
Step 4
The pie from step 3 – 1 egg
Cover the pie with the larger pastry sheet and use a fork to create a pattern around the edge.
Make three slits in the top.
Beat the egg and brush it over the surface.
Bake in the oven at 180 °C for 20 minutes.
Serve with the remaining sauce from step 1 either on the plate or in a small bowl for dipping.
Tip:
Be sure to allow the meat to reach room temperature before cooking.
Take care; the teriyaki sauce from step 1 can burn easily.
Chickpeas are a delicious alternative to potatoes if you prefer them.
Recipe-ID: 1291
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150 g fillet of beef – 1 pinch of salt – 1 pinch of pepper – 1 tbsp oil – 60 ml Kikkoman Teriyaki Marinade
Take the fillet of beef from the fridge and leave it to reach room temperature. Cut the fillet in half.
Season with salt and pepper, fry in a pan in oil until brown on all sides, remove, wrap in aluminium foil and let stand.
Pour the Kikkoman Teriyaki Marinade into the pan in which the meat was cooked and heat over a high heat until it thickens.
Remove the meat from the foil, place it in the sauce and leave to cool.
Use the remaining sauce for serving with the meat at the end.
80 g potato – 1 clove of garlic – 1 tbsp fresh cream – 1 tsp mustard – 1 pinch of salt
Boil, then peel the potato. Add the potato, garlic, cream, mustard and salt to a bowl and purée until smooth.
135 g ready-rolled pastry sheet (approx.) – 120 g spinach (cooked)
Preheat the oven to 180 °C.
Cut the pastry sheet into two halves (one slightly larger for the top and a smaller one for the bottom). Use a fork to poke holes in the smaller half for the base.
Place the pastry on a sheet of greaseproof paper.
Add the potato mix from step 2 on the bottom pastry sheet (leaving 1 cm of space at all four edges).
Place the meat from step 1 on top of the potato and wrap the cooked spinach around the meat.
The pie from step 3 – 1 egg
Cover the pie with the larger pastry sheet and use a fork to create a pattern around the edge.
Make three slits in the top.
Beat the egg and brush it over the surface.
Bake in the oven at 180 °C for 20 minutes.
Serve with the remaining sauce from step 1 either on the plate or in a small bowl for dipping.
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