MODERN MEAT & POTATOES

This comforting combo is just what we crave at this time of year, so we've updated some classic recipes to give you fresh, lighter versions of good old favourites

Beef pie with crisp potato crust

Compared to serving a piece of meat, the quantity of meat in a pie can seem quite small once it is chopped up so we have added mushrooms for added bulk.

Serves 4 Prep 15 mins Cook 3 hrs FREEZABLE before topping

1 tbsp olive oil

500g beef braising steak, cut into chunks

1 onion, roughly chopped

250g pack mushrooms, sliced if large (we used oyster, but any will do)

1 tbsp tomato paste

1 tbsp plain flour

100ml red wine (or use stock)

200ml hot beef stock

350g potatoes, peeled

25g butter, chopped into small pieces

1 Heat the oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from the pan.

2 Add the onion to the pan and cook for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add the beef back to the pan. Cook, uncovered, over a gentle heat for around 2 hrs until the meat is really tender, topping up with water if needed. Pour the mixture into a 2-litre baking dish.

3 Heat the oven to 190C/170C fan/gas 5. Bring a pan of lightly salted water to the boil and cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is crispy.