Know what’s on your plate
Beef pot pie
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 271 kcal —
- Protein 8.9 g 18%
- Carbohydrate 22 g 8%
- Fat 15 g 20%
- Saturated fat 5.5 g 27%
- Fibre 2 g 7%
- Sugars 3.3 g —
- Sodium 374 mg 16%
- Cholesterol 22 mg 7%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 121 µg 13%
- Vitamin C 1.5 mg 2%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.46 mg 3%
- Vitamin K 7.8 µg 7%
- Thiamin (B1) 0.17 mg 14%
- Riboflavin (B2) 0.14 mg 11%
- Niacin (B3) 2.7 mg 17%
- Vitamin B6 0.16 mg 9%
- Folate (B9) 36 µg 9%
- Vitamin B12 0.6 µg 25%
- Choline 29 mg 5%
Minerals
- Calcium 41 mg 3%
- Iron 1.7 mg 10%
- Magnesium 16 mg 4%
- Phosphorus 102 mg 8%
- Potassium 173 mg 4%
- Zinc 1.6 mg 15%
- Copper 0.07 mg 8%
- Selenium 7.8 µg 14%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 271 | 8.9 g | 22 g | 15 g |
| 1 × 1 slice, any size | 210 g | 569 | 19 g | 46 g | 32 g |
| 1 × 1 individual pie | 250 g | 678 | 22 g | 55 g | 38 g |
| 1 × 1 pie, any size | 1260 g | 3415 | 112 g | 277 g | 194 g |
| 1 × 1 cup | 200 g | 542 | 18 g | 44 g | 31 g |
| 1 × 1 cubic inch | 10 g | 27 | 0.9 g | 2.2 g | 1.5 g |
| 2 × 1 slice, any size | 420 g | 1138 | 38 g | 92 g | 65 g |
| ½ × 1 slice, any size | 105 g | 285 | 9.4 g | 23 g | 16 g |
| 3 × 1 slice, any size | 630 g | 1707 | 56 g | 138 g | 97 g |
| 4 × 1 slice, any size | 840 g | 2276 | 75 g | 184 g | 129 g |
Similar foods
- Beef piecommercial281 kcal / 100 g
- Beef and potato pieunsalted145 kcal / 100 g
- Meat pot piehomemade, roasted414 kcal / 100 g
- Chicken pot pie255 kcal / 100 g
- Shepherd's pie123 kcal / 100 g
- Meat pasty298 kcal / 100 g
- Pork pie373 kcal / 100 g
- Steak piecommercial260 kcal / 100 g
- Steak and kidney piesingle crust, homemade243 kcal / 100 g
- Mince pieprepared from recipe289 kcal / 100 g
Questions about Beef pot pie
How do you stop the bottom crust of a beef pot pie going soggy?
Let the beef filling cool until it is no longer steaming before adding it to the pastry. Bake the pie on a preheated metal baking tray so the base gets a strong burst of heat.
How long should you bake a beef pot pie?
For a homemade pie with cooked, chilled filling, bake at 200 °C (180 °C fan) for about 30–40 minutes, until the pastry is golden and the filling is piping hot. If you are baking one from frozen, follow its cooking instructions rather than thawing it first.
What can you serve with beef pot pie?
Serve it with peas, green beans or steamed cabbage to balance the rich pastry, or add mashed potato if you want a more substantial meal. A sharp mustard or horseradish sauce also works well with the beef.
How should you store leftover beef pot pie?
Cool leftovers promptly, cover them and refrigerate within two hours; eat them within three days. You can freeze portions once cool, ideally wrapped well to protect the pastry from drying out.
How do you reheat beef pot pie without making the pastry soft?
Reheat a chilled portion in an oven at 180 °C until piping hot in the centre, usually around 20–30 minutes depending on its size. Loosely cover the top with foil if it is browning too quickly; a microwave heats it faster but softens the pastry.
Is beef pot pie different from beef pie?
Beef pot pie usually has a savoury beef filling with vegetables and gravy beneath a pastry top, though some versions have pastry on the bottom as well. A beef pie can be a broader term for pies with different fillings and pastry styles.
Source: FNDDS (USDA) 27317010 · per 100 g · carbohydrate per EU label, fibre excluded
