Beef, stout and onion pot pie
3
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.
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