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  1. Home
  2. Food

Potato-Topped Beef & Mushroom Pie

A rustic winter warmer the whole family will enjoy. - by New Idea
  • 05 Jul 2017
Potato-Topped Beef & Mushroom Pie
Prep: 30 Minutes - Cook: 120 Minutes - Serves 6
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So hearty!

Ingredients

1.2kg beef chuck steak, trimmed, cut into 3cm pieces

2 tblsps plain flour

Salt and pepper, to taste

¼ cup olive oil

3 onions, sliced

2 tblsps fresh thyme leaves

2 cloves garlic, crushed

1 tblsp balsamic vinegar

2 tblsps traditional gravy powder

¼ cup boiling water

1½ cups beef stock

300g flat mushrooms, halved, thickly sliced

 

POTATO TOPPING

650g Sebago potatoes, peeled

25g butter, melted

Method

  1. Toss beef in flour seasoned with salt and pepper.

  2. Heat 2 tblsps of the oil in a large flameproof casserole dish (24-cup capacity) over a medium to high heat. Add beef in three batches. Cook, turning occasionally, until browned all over. Remove.

  3. Heat remaining oil in same dish over a medium heat. Add onions, thyme and garlic. Cook, stirring occasionally, until soft. Add balsamic. Cook, stirring, for 2 minutes. Return beef to dish. Stir in gravy powder blended with water and stock. Bring to boil, stirring constantly. Remove from heat. Cover with a tight-fitting lid.

  4. Cook in a moderately slow oven (160C) for 1 hour, 10 minutes. Remove from oven. Stir in mushrooms. Increase oven to hot (200C).

  5. Cook in a moderately slow oven (160C) for 1 hour, 10 minutes. Remove from oven. Stir in mushrooms. Increase oven to hot (200C).

  6. Return dish to oven. Cook, uncovered, for a further 50 minutes, or until potatoes are golden. Serve.

  7. This recipe originally appeared in New Idea's Comfort Food Classics, on sale July 10.

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