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One-pot smoky beef and potato pie
One-pot smoky beef and potato pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Cheesy beef and potato pie, a comforting family favorite.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 700g grass-fed beef rump steak, cut into 3cm pieces
  • 1 brown onion, chopped
  • 1 large carrot, cut into 2cm pieces
  • 2 celery sticks, cut into 1cm pieces
  • 200g button mushrooms, halved
  • 5.00 gm smoked paprika
  • 2 dried bay leaves
  • 247.50 gm dry red wine
  • 70.63 gm smokey barbecue sauce
  • 20.00 ml instant gravy powder
  • 1 chicken stock cube, crumbled
  • 5 large crème gold potatoes
  • 165.00 ml grated tasty cheese
  • Parsley leaves, to serve
  • Mixed salad, to serve
Instructions:
  • In a large, deep flameproof frying pan set over medium-high heat, heat half of the oil. Brown the beef in 2 batches for about 5 minutes per batch. Transfer the beef to a heatproof bowl once all sides are browned.
  • In the same pan, heat the remaining oil over medium heat. Add onion, carrot, celery, and mushroom. Cook for 5 minutes until the onion is softened. Stir in paprika, garlic, and bay leaves for 1 minute until fragrant. Pour in the wine and cook for 3 minutes until reduced by half. Add sauce, gravy powder, 1 cup of water, and chicken stock cube. Stir well. Return beef to the pan, season, and simmer covered over low heat for 1 hour until beef is tender.
  • Preheat grill to high heat. Slice potatoes into 1cm thick rounds, discarding the ends. Cut rounds using a 6cm cutter. Place potato rounds in a microwave-safe bowl and microwave on HIGH for 5 minutes or until tender.
  • Lay the potato over the beef mixture, then generously sprinkle with cheese. Grill for 3 to 4 minutes until the cheese is golden and bubbling. Finish by garnishing with fresh parsley and serve alongside a refreshing salad.

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