Beef Pie With Crisp Potato Crust
This hearty beef and mushroom pie is a comforting dish that is perfect for a cozy dinner. Tender chunks of beef braising steak are combined with earthy oyster mushrooms in a rich red wine gravy, then topped with a crispy layer of grated potatoes. This dish is sure to warm you up and satisfy your taste buds with its savory flavors.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 386 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.66 milligram of sodium
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