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Beef, stout and onion pot pie

Beef, stout and onion pot pie

10
Points®
Total Time
2 hr 10 min
Prep
20 min
Cook
1 hr 50 min
Serves
4
Difficulty
Easy
An English classic, this pie is the star of winter cooking. We’ve filled it with veggies, herbs and topped it with thin potato slices that give a wonderful crunch to this hearty dish.

Ingredients

Olive oil

1 tbs

Beef chuck steak, raw

500 g, cut into 2.5cm pieces

Garlic

2 clove(s), crushed

Eschalot(s)

12 whole, peeled

Carrot(s)

1 medium, coarsely chopped

Mushrooms

200 g, button variety, quartered

Fresh thyme

1 tbs

Plain flour

1 tbs

Stout beer

½ cup(s), dark (125ml)

Salt-reduced liquid beef stock

1½ cup(s), (375ml)

Frozen green peas

½ cup(s), (60g)

Potato(es)

3 medium, peeled, thinly sliced

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat oil in an ovenproof dish over medium-high heat. Cook beef, stirring, for 5 minutes or until browned all over. Add garlic, eschalots and carrot and cook, stirring, for 5 minutes or until softened.
  2. Add mushroom, thyme and flour and cook, stirring, for 1 minute or until combined. Add stout and bring to the boil. Add stock and bring to the boil. Reduce heat and simmer, partially covered, for 45 minutes or until beef is almost tender and sauce thickens. Remove from heat.
  3. Preheat oven to 200°C. Scatter peas over filling. Layer potato, overlapping slightly, over filling. Lightly spray with oil. Bake for 45 minutes or until potato is golden and tender and sauce is thick.

Notes

SERVING SUGGESTION: Steamed green beans or salad leaves.

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