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Slow-cooked rich beef pie with sour cream mash
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Prep Time:
20 minutes
Cook Time:
415 minutes
Total Time:
435 minutes
Savor this versatile, comforting beef pie recipe cooked to perfection.
Ingredients:
  • 36.40 gm olive oil
  • 800g gravy beef, trimmed, cut into 2.5cm pieces
  • 1 medium brown onion, chopped
  • 2 small carrots, halved, cut into 2cm pieces
  • 1 celery stick, trimmed, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 10.00 gm sweet paprika
  • 1/2 tsp caraway seeds
  • 40.00 ml plain flour
  • 420g can condensed tomato soup
  • 191.25 gm beef stock
  • 1.25kg sebago potatoes, peeled, chopped
  • 235.00 gm Light Sour Cream
  • 125.00 ml grated tasty cheese
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tbs oil until shimmering. Sear the beef in batches for 5 minutes, ensuring all sides are nicely browned. Transfer the seared beef to the slow cooker bowl.
  • Heat 1 tablespoon of oil in a pan, then sauté the onion until softened. Add carrot and celery and cook until slightly golden. Stir in garlic, paprika, and caraway seeds for a minute. Lastly, add flour and cook until the vegetables are coated.
  • Slowly incorporate the soup and stock into the mixture while stirring. Transfer the combined mixture into a slow cooker and season with pepper. Cover with the lid and set the slow cooker to low heat. Let it cook for 6 hours until the beef is extremely tender. Preheat the oven to 220C/200C fan-forced. Remember to stir occasionally during the last 2 hours of cooking to avoid sticking and burning along the edges of the slow cooker.
  • Prepare the Sour Cream Mash: Boil potatoes in a large saucepan of salted water until tender (10 to 12 minutes). Drain and return to the pan on low heat. Mash until smooth, then mix in sour cream and cheese. Season with pepper to taste.
  • Spread the beef mixture evenly in a 4.5cm deep, 24cm round pie dish. Top with dollops of mashed potatoes, spreading gently with a spatula if needed. Bake on a baking tray for 25-30 minutes until golden. Serve hot.

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