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.
This story is from the February 2023 edition of BBC Easy Cook.
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This story is from the February 2023 edition of BBC Easy Cook.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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