Beef pie with crisp potato crust

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• Kaza

  07 November 2007

  Kaza commented on this recipe

  This has become a firm family favorite although I have made some small changes! I use fry light to fry off the beef, and omit the flour, sometimes I also swap the mushrooms for carrots. I do not add the potatoe topping instead I serve with a parsnip mash - (1/2 pots to 1/2 parsnip), just another way of getting more veg into the kids! I always serve with steamed broccoli - everyone loves the way the thick sauce seeps into and is held in the broccoli florets!

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• Kaza

  07 November 2007

  Kaza rated and commented on this recipe

  

  This has become a firm family favorite although I have made some small changes! I use fry light to fry off the beef, and omit the flour, sometimes I also swap the mushrooms for carrots. I do not add the potatoe topping instead I serve with a parsnip mash - (1/2 pots to 1/2 parsnip), just another way of getting more veg into the kids! I always serve with steamed broccoli - everyone loves the way the thick sauce seeps into and is held in the broccoli florets!

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• meals

  09 November 2007

  meals rated and commented on this recipe

  

  My husband found it hard to believe that I had made this myself! Have also omitted the potato topping and turned into a delicious pie by using puff pastryon top instead.

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• Owd Madge

  15 November 2007

  Owd Madge commented on this recipe

  After browning the meat & making the gravy I put it all in a casserole in the oven(gas 6) for an hour then sliced the potatoes & put them on top of the meat for another hour-delicious.

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• gemnrich

  16 November 2007

  gemnrich rated and commented on this recipe

  

  Didn't change a thing! No need!! this recipe is great, a definate favourite.

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• DEBS.DINER

  05 December 2007

  DEBS.DINER rated and commented on this recipe

  

  Enjoyed by all 5 in family, good meal to do when entertaining not much fussing around and time to enjoy a drink in between cooking.

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• Sally

  16 January 2008

  Sally rated and commented on this recipe

  

  HAD THIS FOR DINNER LAST NIGHT.MADE A FEW MINOR ADJUSTMENTS - PLENTY OF SALT AND PEPPER, AND USED ORDINARY BUTTON MUSHROOMS AS I HAD THEM TO HAND. I WOULD DEFINITELY MAKE THIS AGAIN, BUT MAY TRY SLICED POTATOES ON THE TOP NEXT TIME AS SUGGESTED BY OWD MADGE. INDIVIDUAL ONES WOULD BE LOVELY FOR AN INFORMAL DINNER PARTY.

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• Isabelle74

  27 January 2008

  Isabelle74 rated and commented on this recipe

  

  Just finished eating it with the family. Only changes made: button mushrooms instead of oyster mushrooms (could not find those) and I added carrots too. It was delicious and I will certainly do it again!

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• Beckie

  03 February 2008

  Beckie rated and commented on this recipe

  

  Just had for Sunday lunch - it was delicious! Probably better for a mid week meal though or at a dinner party as quite light, so lots of room for pudding! Will definitely make again, and will try the sliced potatoes on top too as suggested above!

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• princess

  21 March 2008

  princess rated and commented on this recipe

  

  i make this with little chunks of poatotoe on top rather than slices. the kids love it

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• domnadz

  24 March 2008

  domnadz rated this recipe

  

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• Tom

  07 September 2008

  Tom rated and commented on this recipe

  

  A lovely warming winter dish. Adapted by using shin of beef and slow-cooking the pie filling for 4 hours in a covered pot. Also bunged in a couple of chopped carrots and a chopped celery stalk and a bay leaf. Next time I would consider cooking the Rosti top separately on a baking sheet, then adding it as a crisped lid at the end of cooking.

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• Jayzee

  12 October 2008

  Jayzee rated and commented on this recipe

  

  The best meal i've cooked in a long time! Brilliant! I did exactly as it says except i also used Button mushrooms (and these were fine!) Absolutely gorgeous! In our house there's just me, my partner and our 3 yr old (of those who can eat solids) and we pollished the whole lot off, it was sooo nice! Feel completely bloated now, maybe waiting to long to get started and with the long cooking time i was famished by the time it hit the table! Sooo worth the wait and despite the time it takes, really not much fussing at all! V easy, anyone could do it! :)

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• Lindsay

  11 December 2008

  Lindsay rated and commented on this recipe

  

  A tasty dish - but I think I should have omitted the potato topping as others have done and added a puff pastry instead as for us, it lacked a little something!

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• Lucy

  07 February 2009

  Lucy commented on this recipe

  This was lovely...much lighter then having a pastry topping. Served with the creamed onions recipe and some braised celery. As it was a lazy sunday, I used M and S tinned steak to cheat, added carrots and lots of button mushrooms...delicious.

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• Lucy

  07 February 2009

  Lucy rated this recipe

  

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• skiathos

  15 February 2009

  skiathos rated and commented on this recipe

  

  Lovely - I too changed the potato crust to puff pastry - all the family enjoyed. Nice change for Sunday luunch, saved money without losing the vegetable content from dinner - will make again

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• Babs from Granada

  07 March 2009

  Babs from Granada rated and commented on this recipe

  

  Just great an easy comforting dish will make it again and again. the potatoes was just a little different to make it special

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• Tracy

  11 March 2009

  Tracy rated and commented on this recipe

  

  Yum great dish !! I made this for last nights dinner and it went down well. Very versitle, can be pastry topped or potatoe topped in numerous ways all lovely and a good hearty meal.

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• Erlik27

  25 March 2009

  Erlik27 commented on this recipe

  Is the method right? I can't believe that cooking the beef uncovered would produce tender meat.

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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 potatoes , peeled
• 25g butter , chopped into small pieces

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hrs 40 mins

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 potatoes , peeled
• 25g butter , chopped into small pieces

Per serving

386 kcalories, protein 30g, carbohydrate 21g, fat 19 g, saturated fat 8g, fibre 2g, salt 0.66 g

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