Name: Potato-Topped Beef & Mushroom Pie
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
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

Potato-Topped Beef & Mushroom Pie

A rustic winter warmer the whole family will enjoy.

Serves 6

Prep

30M

Cook

Total

2H 30M

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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

Toss beef in flour seasoned with salt and pepper.

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.

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.

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

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

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