Steak and Potato Pie
Directions
- 1Dice the beef into fairly large bite-sized pieces and season with salt and pepper.
- 2Dice the beef into fairly large bite-sized pieces and season with salt and pepper.
- 3Dice the beef into fairly large bite-sized pieces and season with salt and pepper.
- 4Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over. Remove and repeat with the second batch.
- 5Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over. Remove and repeat with the second batch.
- 6Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over. Remove and repeat with the second batch.
- 7Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to very lightly brown.
- 8Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to very lightly brown.
- 9Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to very lightly brown.
- 10Fry the garlic for a further 30 seconds or so.
- 11Fry the garlic for a further 30 seconds or so.
- 12Fry the garlic for a further 30 seconds or so.
- 13Lower the heat to medium and stir in the flour.
- 14Lower the heat to medium and stir in the flour.
- 15Lower the heat to medium and stir in the flour.
- 16Pour in the wine and give it a really good stir until it thickens to a smooth paste.
- 17Pour in the wine and give it a really good stir until it thickens to a smooth paste.
- 18Pour in the wine and give it a really good stir until it thickens to a smooth paste.
- 19Gradually add in the stock, stirring as you go to avoid lumps forming.
- 20Gradually add in the stock, stirring as you go to avoid lumps forming.
- 21Gradually add in the stock, stirring as you go to avoid lumps forming.
- 22Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef (along with all of the resting juices).
- 23Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef (along with all of the resting juices).
- 24Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef (along with all of the resting juices).
- 25Bring to a simmer, then pop on the lid and reduce the heat to low. Allow to gentle bubble away for 1 hour and 30 mins, stirring occasionally.
- 26Bring to a simmer, then pop on the lid and reduce the heat to low. Allow to gentle bubble away for 1 hour and 30 mins, stirring occasionally.
- 27Bring to a simmer, then pop on the lid and reduce the heat to low. Allow to gentle bubble away for 1 hour and 30 mins, stirring occasionally.
- 28Remove the lid and simmer for a further 30 mins, or until the beef is tender and the sauce has thickened to a gravy-style consistency.
- 29Remove the lid and simmer for a further 30 mins, or until the beef is tender and the sauce has thickened to a gravy-style consistency.
- 30Remove the lid and simmer for a further 30 mins, or until the beef is tender and the sauce has thickened to a gravy-style consistency.
- 31Pour the filling into a large baking dish and allow to cool for at least 30 mins, until a skin forms across the top.
- 32Pour the filling into a large baking dish and allow to cool for at least 30 mins, until a skin forms across the top.
- 33Pour the filling into a large baking dish and allow to cool for at least 30 mins, until a skin forms across the top.
- 34Meanwhile, melt the butter and combine in a small mixing bowl with rosemary, garlic, salt and pepper.
- 35Meanwhile, melt the butter and combine in a small mixing bowl with rosemary, garlic, salt and pepper.
- 36Meanwhile, melt the butter and combine in a small mixing bowl with rosemary, garlic, salt and pepper.
- 37Very thinly slice the potatoes (approx 3-4mm or 1/8") and pre-heat the oven to 180C/350F.
- 38Very thinly slice the potatoes (approx 3-4mm or 1/8") and pre-heat the oven to 180C/350F.
- 39Very thinly slice the potatoes (approx 3-4mm or 1/8") and pre-heat the oven to 180C/350F.
- 40Layer 1/3 of the potatoes across the top of the beef filling.
- 41Layer 1/3 of the potatoes across the top of the beef filling.
- 42Layer 1/3 of the potatoes across the top of the beef filling.
- 43Brush with 1/3 of the butter mixture, then repeat two more times, ensuring you layer the potatoes in a way that reduces as many gaps as possible.
- 44Brush with 1/3 of the butter mixture, then repeat two more times, ensuring you layer the potatoes in a way that reduces as many gaps as possible.
- 45Brush with 1/3 of the butter mixture, then repeat two more times, ensuring you layer the potatoes in a way that reduces as many gaps as possible.
- 46Tightly cover in foil then bake in the oven for 40mins.
- 47Tightly cover in foil then bake in the oven for 40mins.
- 48Tightly cover in foil then bake in the oven for 40mins.
- 49Remove the foil, increase the oven temp to 200C/400F and bake for a further 20-25mins, or until the potatoes are knife tender and nicely browned.
- 50Remove the foil, increase the oven temp to 200C/400F and bake for a further 20-25mins, or until the potatoes are knife tender and nicely browned.
- 51Remove the foil, increase the oven temp to 200C/400F and bake for a further 20-25mins, or until the potatoes are knife tender and nicely browned.
- 52Allow to cool for a few mins, then serve up and enjoy!
- 53Allow to cool for a few mins, then serve up and enjoy!
- 54Allow to cool for a few mins, then serve up and enjoy!
Ingredients
- 1 kg Steak/Beef suitable for slow cooking
- 1 kg Steak/Beef suitable for slow cooking
- 1 kg Steak/Beef suitable for slow cooking
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Black Pepper
- 0.5 tsp Black Pepper
- 3 tbsp Olive Oil
- 3 tbsp Olive Oil
- 3 tbsp Olive Oil
- 250 g Carrots, diced into chunks
- 250 g Carrots, diced into chunks
- 250 g Carrots, diced into chunks
- 1 large White Onion, roughly diced
- 1 large White Onion, roughly diced
- 1 large White Onion, roughly diced
- 2 large cloves Garlic, finely diced
- 2 large cloves Garlic, finely diced
- 2 large cloves Garlic, finely diced
- 40 g Plain Flour
- 40 g Plain Flour
- 40 g Plain Flour
- 180 ml Dry Red Wine
- 180 ml Dry Red Wine
- 180 ml Dry Red Wine
- 840 ml Beef Stock
- 840 ml Beef Stock
- 840 ml Beef Stock
- 1 tbsp Worcestershire Sauce
- 1 tbsp Worcestershire Sauce
- 1 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 1 tbsp Tomato Paste
- 1 tbsp Tomato Paste
- 1 x Beef Oxo Cube, crumbled (sub 1 heaped tsp Bouillon powder if you don't have cubes)
- 1 x Beef Oxo Cube, crumbled (sub 1 heaped tsp Bouillon powder if you don't have cubes)
- 1 x Beef Oxo Cube, crumbled (sub 1 heaped tsp Bouillon powder if you don't have cubes)
- 2 Bay Leaves (dry or fresh)
- 2 Bay Leaves (dry or fresh)
- 2 Bay Leaves (dry or fresh)
- 1 kg Baking Potatoes
- 1 kg Baking Potatoes
- 1 kg Baking Potatoes
- 3 tbsp Unsalted Butter
- 3 tbsp Unsalted Butter
- 3 tbsp Unsalted Butter
- 1 heaped tsp Fresh Rosemary, finely diced
- 1 heaped tsp Fresh Rosemary, finely diced
- 1 heaped tsp Fresh Rosemary, finely diced
- 1 clove Garlic, finely grated
- 1 clove Garlic, finely grated
- 1 clove Garlic, finely grated
- 0.5 tsp Salt
- 0.5 tsp Salt
- 0.5 tsp Salt
- 0.125 tsp Black Pepper
- 0.125 tsp Black Pepper
- 0.125 tsp Black Pepper
Equipment
Large deep heavy-based potSmall mixing bowlBaking dishFoil
Tips
- Use steak/beef suitable for slow cooking, such as chuck steak, with marbled fat to prevent drying out.
- Do not overcrowd the pot when searing beef to ensure proper browning.
- The gravy should be slightly saucier than expected before baking with potatoes, as the potatoes will soak up the sauce.