Beef & Beer Slow-Cooked Pies
July 31, 2016
"This recipe is from one of our national supermarkets and their monthly magazine and what appeals to me is the potato topping it looks delicious and crispy."
- FOR POTATO TOPPING
- Serving Size: 1 (684.7 g)
- Calories 631.7
- Total Fat - 25.7 g
- Saturated Fat - 10.2 g
- Cholesterol - 100.6 mg
- Sodium - 1882.9 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 7.4 g
- Sugars - 6.6 g
- Protein - 45.1 g
- Calcium - 152.2 mg
- Iron - 7.2 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.6 mg
Place the flour in a large bowl and season with salt and pepper and then add the beef and toss to coat.
Heat 1 tablespoon of the oil in a casserole pan over high heat and add 1/4 of the beef and cook, turning occasionally, for 5 minutes or until brown all over and transfer to a bowl and repeat in 3 more batches with remaining beef and 3 teaspoons of oil (if flour should start to burn you may need to wash the pot during this process or you will end up with a burnt taste to your finished product.)
Heat remaining 1 tablespoon oil in the pan and add onion and pancetta and cook, stirring, for 5 minutes or until the onion softens and transfer to a bowl.
Add mushroom and cook, stirring, for 5 minutes or until tender and then add garlic and cook for 1 minute and then return beef and the onion mixture to the pan.
Add beer, stock (increase stock to 3 cups/750ml if omitting beer), tomato paste, thyme, rosemary and bay leaves and bring to the boil and then reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until beef is very tender.
Uncover and cook, stirring occasionally, for 30 minutes to until sauce thickens and then season to taste.
Meanwhile, to make potato topping, preheat oven to 220C.
Line a baking tray with baking paper.
Combine the potato, butter, garlic, salt and thyme in a large bowl.
Layer 1/4 of the potato mixture on the lined tray to form a round stack, about 12cm in diameter.
Repeat with remaining potato mixture to make 3 more stacks.
Bake for 30 minutes or until golden and brown and crisp and then reduce oven to 200C.
Divide the beef mixture evenly among four 1 1/2 cup (375ml) capacity ovenproof dishes.
Place a potato stack on top of each dish and bake for a further 15 minutes or until heated through.
Tips & Variations
No special items needed.