Directions:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp tender. Stir in flour.
- Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-inch square baking dish.
- On a lightly floured surface, roll pastry into a 10-inch square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. Bake, uncovered, at 400 for 25-30 minutes or until crust is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.05 Kcal (1290 kJ) | ||
| Calories from fat | 158.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.61g | 27% | |
|---|---|---|---|
| Cholesterol | 84.32mg | 28% | |
| Sodium | 418.72mg | 17% | |
| Potassium | 529.77mg | 11% | |
| Total Carbs | 19.22g | 6% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 19.15g | 38% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.7mg | 15% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.03 Kcal (427 kJ) | ||
| Calories from fat | 52.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 27% | |
|---|---|---|---|
| Cholesterol | 27.93mg | 28% | |
| Sodium | 138.68mg | 17% | |
| Potassium | 175.47mg | 11% | |
| Total Carbs | 6.37g | 6% | |
| Sugars | 1.02g | 12% | |
| Dietary Fiber | 1.29g | 16% | |
| Protein | 6.34g | 38% | |
| Vitamin C | 1.6mg | 8% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.9mg | 15% | |
| Calcium | 19mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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