Beef, stout and onion pot pie
Trimmed beef chuck steak
500 g, cut into 2.5cm pieces
2 clove(s), crushed
12 whole, peeled
1 medium, coarsely chopped
200 g, button variety, quartered
½ cup(s), dark (125ml)
Beef stock, liquid, salt-reduced
1½ cup(s), (375ml)
Frozen green peas
½ cup(s), (60g)
3 medium, peeled, thinly sliced
1 x 3 second spray(s)
- 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.
- 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.
- 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.