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Crispy potato and beef pies
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Indulge in a mouthwatering slow-cooked beef stew with crispy potato slices for a delectable Saturday night meal.
Ingredients:
  • 36.40 gm olive oil
  • 2.3kg gravy beef, cut into 3cm pieces
  • 3 large red capsicums, deseeded, cut into 2.5cm pieces
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans diced Italian tomatoes
  • 3 dried bay leaves
  • 2 large sprigs fresh rosemary
  • 90g (1/3 cup) tomato paste
  • 62.50 ml chopped fresh continental parsley
  • 12 small desiree potatoes, peeled, thinly sliced
  • Olive oil spray
  • 20g (1/4 cup) shredded parmesan
  • 1kg frozen peas
  • 50g butter, melted
  • 62.50 ml chopped fresh mint
Instructions:
  • In a saucepan over medium-high heat, sizzle 2 teaspoons of oil. Add one-quarter of the beef and sear for 4-5 minutes until golden. Remove to a plate. Repeat with the rest of the oil and beef in 3 more batches, making sure to reheat the pan in between.
  • Sauté the capsicum and onion in the pan until the onion is soft, then add the garlic and cook until aromatic. Stir in the beef, tomato, bay leaves, and rosemary, bring to a boil, then simmer partially covered for 1 hour on medium-low heat.
  • Add the tomato paste and cook for 30 minutes until the beef is tender. Mix in the fresh parsley and season with salt and pepper to taste.
  • Preheat your oven to 180°C. Spread the beef mixture evenly into six 500ml (2-cup) capacity ovenproof dishes. Arrange the potato slices on top of the beef, overlapping slightly. Drizzle with olive oil spray and top with Parmesan cheese. Bake for 45 minutes until the potato is golden brown.
  • Boil peas in water until tender, drain. Blend peas, butter, mint in a food processor until coarsely chopped. Season with salt and pepper. Heat in a pan for 2-3 minutes, stirring occasionally.
  • Top the pies with a generous portion of the minted mushy peas before serving.

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