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Easy beef, bacon and potato wedge pie recipe
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Prep Time:
20 minutes
Cook Time:
165 minutes
Total Time:
185 minutes
Upgrade your beef and bacon pie with crispy frozen chips for a delicious twist!
Ingredients:
  • 50g (1/3 cup) plain flour
  • 1.2kg beef chuck steak, excess fat trimmed, cut into 3-4cm pieces
  • 60ml (1/4 cup) extra virgin olive oil
  • 250g button mushrooms, sliced
  • 125g middle bacon rashers, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 500ml (2 cups) salt-reduced beef stock
  • 23.40 gm Dijon mustard
  • 1 tsp dried thyme leaves
  • 750g packet frozen beer batter potato wedges
  • 3.75 gm smoked paprika
  • Chopped fresh continental parsley leaves, to serve
  • Sour cream, to serve
Instructions:
  • Put the flour in a shallow bowl. Dust each piece of beef with flour and gently shake off any extra. Heat half of the oil in a large casserole dish over medium heat. Cook half of the beef, turning occasionally, for 5 minutes until golden. Then, transfer to a plate. Repeat the process with the rest of the oil and beef.
  • Preheat the oven to 200°C/180°C fan forced. Combine mushroom, bacon, and onion in a dish. Cook for 8 minutes until golden, stirring occasionally. Add stock, mustard, and thyme. Bring to a boil. Add beef back to the dish, mix well. Cover and bake for 2 hours until beef is tender.
  • In a large bowl, toss the wedges and 1 tsp of paprika together until coated. Arrange the wedges in a circular pattern over the beef mixture, slightly overlapping. Bake for 25 minutes until the wedges are golden and cooked through. Serve by dolloping with sour cream and sprinkling with parsley and the remaining paprika.

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