FOOD

Potato-Topped Beef & Mushroom Pie

A rustic winter warmer the whole family will enjoy.
6
30M
2H
2H 30M

So hearty!

Ingredients

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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