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Hearty Beef, Carrot & Mustard Pie

Hearty Beef, Carrot & Mustard Pie

4.5rating out of 5

(1423 reviews from our customers)

Prep Time

45 min



This hearty pie is a cosy, comforting delight. You'll simmer beef mince in a warming sauce with mustard and Henderson's Relish, top with rosemary-infused potatoes and bake 'til golden. Pie-fection!

Prep Time

45 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
2 garlic cloves
5g rosemary
150g spring greens
Waxy potatoes re-sized
400g waxy potatoes
1 dried bay leaf
2 carrots
1 wholegrain mustard pot (21g) †
British beef mince 2
250g British beef mince
1 Henderson's Relish sachet (15ml)
1 tomato paste sachet (32g)
Beef stock mix sachet (5.5g)
1 beef stock mix sachet (11g)
You Will Need
Oven-proof dish, butter, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 5g rosemary
  • 150g spring greens
  • 400g waxy potatoes
  • dried bay leaves
  • 1 carrot
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 250g British beef mince
  • 1 Henderson's Relish (15ml)
  • 1 tomato paste sachet (32g)
  • beef stock mix sachet (11g)
Typical Values per 100g per serving
Energy 403 kJ
96 kcal
2156 kJ
513 kcal
of which saturates
3.7 g
1.5 g
19.8 g
8 g
of which sugars
9.3 g
3 g
49.8 g
15.9 g
Fibre 1.5 g 8.2 g
Protein 6.7 g 35.9 g
Salt 0.3 g 1.61 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
5g rosemary
rosemary (100%)
150g spring greens
spring greens(100%)
400g waxy potatoes
dried bay leaves
dried bay leaves
1 carrot
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
250g British beef mince
beef (100%)
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
1 tomato paste sachet (32g)
beef stock mix sachet (11g)
chicory extract, yeast extracts, salt, natural flavouring, onion powder, beef bone stock, tomato powder, sunflower oil
  • Allergens highlighted by † (mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a full kettle

Peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic

Top, tail and slice the carrots into thin discs

Strip the rosemary leaves from their stems, discard the stems


Chop the waxy potatoes in half lengthways

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 15-20 min or until fork tender, then drain and return to the pot


Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a pinch of salt over a medium-high heat

Once hot, add the chopped onion, carrot discs, bay leaf[ves] and chopped garlic and cook for 3-4 min or until beginning to soften

Tip: If your carrots are still a bit crunchy don't worry, these will be baked in the oven later!

Re-boil a kettle


Add the beef mince to the pan and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Crumble in the Knorr beef stock cube[s], add the tomato paste and stir to combine

Add 200ml [380ml] boiled water with the wholegrain mustard, Henderson's Relish and 1 tsp [2 tsp] sugar

Bring to the boil over a high heat and cook for 4-5 min or until slightly thickened


Return the cooked potatoes to a medium heat with a knob of butter, half the rosemary leaves and a generous pinch of salt and pepper

Lightly crush the potatoes with a masher or fork and then give everything a good mix up – these are your rosemary potatoes

Tip: Don't press too hard, you only want to crush them!


Once the beef mixture has thickened, season with a grind of black pepper, transfer it to an oven-proof dish and reserve the pan

Top the beef mixture with the rosemary potatoes and sprinkle over the remaining rosemary leaves

Put the dish in the oven for 20 min or until golden and bubbling – this is your hearty beef, carrot & mustard pie


Whilst the pie is cooking, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Wipe the reserved pan clean

Once the pie is almost done, return the reserved pan to a medium heat with a drizzle of olive oil

Once hot, add the sliced spring greens and cook for 3-4 min or until tender


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Serve the hearty beef, carrot & mustard pie with the spring greens to the side


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