Beef & veg pies
Beef Braising Steak, Lean, raw
1500 g, diced
Calorie controlled cooking spray
1 medium, chopped
1 medium, large, chopped
2 stick(s), chopped
2 clove(s), crushed
Dry white wine
Beef stock cube(s)
½ cube(s), reduced salt, to make 250ml stock
1 can(s), large, chopped
Bay leaf, dry
500 g, Maris Piper, peeled and cut into 2cm pieces
20 g, finely grated
2 tablespoons, to serve
- Preheat the oven to 150°C, fan 130°C, gas mark 2. Set a large, heavy-based, nonstick ovenproof pan over a medium-high heat. Mist the braising steak with cooking spray and cook for 1-2 minutes on each side until browned; you may need to do this in batches. Transfer to a plate and set aside.
- Reduce the heat to medium and add the oil to the pan. Cook the onion, carrot and celery for 10 minutes, stirring occasionally, until very soft and golden brown. Stir in the garlic and cook for 1 minute, then add the wine and cook for 3 minutes, or until the mixture has reduced by half. Add the stock, tomatoes, bay leaf and rosemary. Return the meat and any juices to the pan, then cover and bring to a simmer. Transfer the pan to the oven and bake for 3 hours, or until the meat is cooked through and tender. Leave the mixture to cool, or transfer to the fridge overnight.
- Using two forks, coarsely shred the meat, then stir through the veg mixture, discarding the bay leaf and rosemary sprig. Divide the pie filling between 6 x 250ml-capacity shallow ovenproof dishes.
- Cook the potatoes and cauliflower in a large pan of boiling water for 20 minutes until tender. Drain and mash with the milk, then season to taste. Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Spoon the mash over the pie filling in the dishes then scatter over the parmesan. Transfer the dishes to a baking tray and bake the pies for 20 minutes or until the lightly golden on top. Scatter over the fresh parsley to serve.