Chunky Beef Pie With Crispy Potato
If you are lucky enough to be in the house whilst this aromatic pie is slow cooking in the oven, you will be putting your hand up for seconds before it even hits the plate. Lighter than a traditional stew and with the salty crunch of potato crisps on top, this flavoursome dish is perfect to enjoy during the warmer months. Savour the taste of each mouthful and share it with someone you love, as the tantalising aroma and flavours are an aphrodisiac for the senses.
We'll be back next month with another wholesome recipe.
Linda and Jane
The Hubby's Amazing Chunky Beef Pie With Crispy Potato
By Jane Crawford
- 2 tablespoons olive oil
- 1 kg grass-fed beef chuck steak, cut into 3cm pieces
- 4 rashes of free-range nitrate free bacon, chopped
- 1 large brown onion roughly chopped
- 2 garlic cloves, crushed
- 200g button mushrooms, thickly sliced
- 1/2 cup dry red wine
- 400g can chopped tomatoes
- 2 cups "the broth sisters" beef bone broth
- 2 bay leaves
- Thyme sprigs
- 4 small Desiree potatoes, thinly slices
- 50g butter, melted
- Preheat oven to 150 degrees C
- Heat 1 tablespoon oil in a casserole pan on high heat and cook beef until brown all over. Transfer to bowl.
- Heat remaining oil in pan and add onions, bacon and garlic and cook until onion softens.
- Add the mushrooms and cook for 5 mins until tender.
- Return the beef to the pan with the wine and bring to the boil.
- Add the can of chopped tomatoes, beef broth and bay leaves and bring to a simmer.
- Remove from heat.
- Cover and bake in preheated oven for 2 hours or until beef is tender.
- Increase oven temperature to 220 degrees C. Combine potato and butter in a bowl. Season with sea salt and pepper.
- Arrange the potato slices over the beef. Sprinkle with thyme leaves. Bake in oven for 30 mins or until golden brown and crispy.
- Serve with green peas.