Cheesy Pastry Beef & Potato Casserole
August 26, 2016
"From Recipe+ magazine (JULY 2016)"
- 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
Place beef in a bowl ad add flour and toss to coat.
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.
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.
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.
Preheat oven to 220C/200C fan forced.
Sprinkle one sheet of puff pastry with half the parmesan and top with another sheet of puff pastry, then remaining parmesan.
Cut pastry stack in half, place on stack on top of the other pressing down firmly.
Cut pastry lengthwise into 6 equal strips, twist strips, pinching ends to seal.
Arrange pastry strips over beef and bake for 30 minutes or until puffed and sprinkle with extra parmesan.
Tips & Variations
No special items needed.