Beef pie with crisp potato crust
Beef pie with crisp potato crust requires around 2 hours and 40 minutes from start to finish. This recipe serves 4. One serving contains 456 calories, 31g of protein, and 27g of fat. For $4.8 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, beef steak, beef stock, and a few other things to make it today. It is brought to you by BBC Good Food. This recipe is liked by 75 foodies and cooks. Overall, this recipe earns a spectacular spoonacular score of 80%. Similar recipes include Beef Pot Pie with Potato Biscuit Crust, Two Potato Beef and Vegetable Pot Pie with Rosemary Biscuit Crust, and Corn Pie With Ground Beef Crust.
Servings: 4
Ingredients:
1 tbsp olive oil
500g beef braising steak, cut into chunks
1 onion, roughly chopped
250g pack oyster mushrooms, sliced if large
1 tbsp tomato paste
1 tbsp flour
100ml red wine
200ml hot beef stock, from a cube
350g potato, peeled
25g butter, chopped into small pieces
Equipment:
frying pan
baking pan
oven
Cooking instruction summary:
Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion 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 beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. 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 nice and crispy.
Step by step:
1. Heat oil in a non-stick pan over a high heat.
2. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion 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.
3. Pour in wine and beef stock, bring to a simmer.
4. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed.
5. Pour mixture into a 2 litre baking dish.
6. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. 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 nice and crispy.
Nutrition Information:
covered percent of daily need
