Cheesy Pastry Beef & Potato Casserole
"From Recipe+ magazine (JULY 2016)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (649.4 g)
- Calories 966.7
- Total Fat - 56.7 g
- Saturated Fat - 16.1 g
- Cholesterol - 152.1 mg
- Sodium - 656.7 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 6.3 g
- Sugars - 10.5 g
- Protein - 60 g
- Calcium - 380.6 mg
- Iron - 7.3 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Place beef in a bowl ad add flour and toss to coat.
Step 2
Heat half the oil in a 2.5 litre (10 cup capacity) oven proof flameproof casserole dish over high heat and cook beef, in batches, for 5 minutes or until browed and then transfer to a plate.
Step 3
Reduce heat and add remaining oil to dish and cook and stir onion and celery for 3 minutes or until soft and then add boiling water, crumble stock cubes, tomatoes, paste, Worcestershire sauce and thyme.
Step 4
Return beef to pan and bring to the boil and then reduce heat, simmer covered for 1 hour and then add potato and carrot and cook, covered, for 30 minutes and then uncover and simmer for a further 30 minutes or until beef is very tender.
Step 5
Preheat oven to 220C/200C fan forced.
Step 6
Sprinkle one sheet of puff pastry with half the parmesan and top with another sheet of puff pastry, then remaining parmesan.
Step 7
Cut pastry stack in half, place on stack on top of the other pressing down firmly.
Step 8
Cut pastry lengthwise into 6 equal strips, twist strips, pinching ends to seal.
Step 9
Arrange pastry strips over beef and bake for 30 minutes or until puffed and sprinkle with extra parmesan.
Tips
No special items needed.
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