Pelmeni Pot Pie with Beef and Vegetable Filling

A hearty and comforting Russian-inspired pot pie, featuring classic beef pelmeni baked in a creamy vegetable sauce and topped with a flaky pastry crust. Perfect for a cold winter evening.

Prep Time

25 minutes

Total Time

1 hour 5 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.46/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gFrozen Beef Pelmeni(Can use homemade if preferred.)

£3.50

2tablespoonsButter(Unsalted)

£0.25

1mediumOnion(Diced)

£0.30

2mediumCarrots(Peeled and diced)

£0.20

2stalksCelery(Diced)

£0.40

2clovesGarlic(Minced)

£0.15

3tablespoonsAll-Purpose Flour

£0.05

2cupsChicken or Beef Broth

£0.75

0.5cupHeavy Cream

£0.60

0.5cupFrozen Peas

£0.30

2tablespoonsFresh Dill(Chopped, optional)

£0.50

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

1packageRefrigerated Pie Crust((14.1 oz), store bought or homemade)

£2.50

1Egg(For egg wash)

£0.30

1tablespoonWater(For egg wash)

Total Cost

£9.83

£2.46 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3.
Add the garlic and cook for 1 minute more, until fragrant.
4.
Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned. This will help thicken the sauce.
5.
Gradually whisk in the chicken or beef broth until smooth. Bring to a simmer, stirring occasionally.
6.
Add the frozen pelmeni to the skillet and cook according to package directions. If the pelmeni are already cooked, add them after the sauce has thickened.
7.
Stir in the heavy cream, frozen peas, dill (if using), salt, and pepper. Simmer for another 2-3 minutes, until the peas are heated through.
8.
Pour the pelmeni mixture into a 9-inch pie dish or oven-safe casserole dish.
9.
Unroll the pie crust and gently place it over the top of the pelmeni mixture. Trim any excess crust and crimp the edges to seal.
10.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top of the pie crust.
11.
Cut a few slits in the top of the crust to allow steam to escape.
12.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
13.
Let cool for 10-15 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

55g

21% of RDA

Fat

55g

79% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of regular broth.

Add other vegetables to the filling, such as mushrooms or potatoes.

If the pie crust is browning too quickly, cover it loosely with foil.

Serve with a dollop of sour cream or a sprinkle of fresh parsley.

Cooking Equipment

Oven

Large Skillet or Dutch Oven

9-inch Pie Dish or Oven-Safe Casserole Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pelmeni Pot Pie with Beef and Vegetable Filling

Ingredients

Instructions