A classic recipe with a contemporary twist, beef pie with crisp potato crust
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
Method
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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.
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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.