Cheesy Pastry Beef & Potato Casserole

4
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"From Recipe+ magazine (JULY 2016)"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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