Beef pie with crisp potato crust

Recipe uploaded by

Emma Lewis

22 ratings

Recipe by Emma Lewis

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1. Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
2. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

Making it vegetarian

For a vegetarian version, use red peppers, grilled courgettes and some SunBlush tomatoes instead of the beef.

Per serving

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

Latest comments and suggestions

Results 21-27

• Annie

  08 April 2009

  Annie rated and commented on this recipe

  

  This is so tasty, we loved the rich, thick sauce. I also added carrots, and used button mushrooms. I was disappointed with the potato topping. I will certainly make this again, but topped in a different way!

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• coke71

  14 April 2009

  coke71 rated and commented on this recipe

  

  FAN-FLIPPIN-TASIC...Full of flavour and the potatoes on top made it a little bit different than the usual mash or sliced. clean plates all round, will defo be making again

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• sylvias

  22 May 2009

  sylvias commented on this recipe

  I'm making this for the first time and like the idea of cooking the rost separately. Has anyone frozen this dish? If so, at what stage did you freeze it - before or after adding the potato, before or after the final 30 mins?

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• LV20000

  09 June 2009

  LV20000 rated this recipe

  

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• Jodie & Marks lovely nosh

  01 September 2009

  Jodie & Marks lovely nosh rated and commented on this recipe

  

  I made this in the slow cooker and it turned out really well. I swapped the grated potato topping for mash, and served with veg. I had some filling left over and have frozen it (without the potato) for another day. Definitely one I will make again as it was a real hit.

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• ThomMich

  11 October 2009

  ThomMich rated and commented on this recipe

  

  Didn't work for me. Not enough liquid to cook without the lid. Potatoes wouldn't grate, had to just slice them. The beef was still tough at the end of cooking. Nice tasting sauce, but will try and find a better recipe next time.

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• paddygas

  13 October 2009

  paddygas rated and commented on this recipe

  

  thought this was fantastic

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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

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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