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Steak Diane pie with potato gem topping

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This hearty slow-cooked steak pie is topped with store-bought potato gems and cheese for a winning family dinner.

18 Ingredients


  • 1/4 cup extra virgin olive oil

  • 800g gravy beef, trimmed, cut into 4cm pieces

  • 1 brown onion, chopped

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 2 garlic cloves, crushed

  • 1/4 cup plain flour

  • 1/4 cup brandy

  • 2 cups Massel Beef Style Liquid Stock

  • 1/4 cup Worcestershire sauce

  • 1 tbsp Dijon mustard

  • 1 zucchini, halved, thickly sliced

  • 200g cup mushrooms, sliced

  • 1/3 cup thickened cream

  • 1/2 cup frozen peas

  • 1kg bag frozen potato gems

  • 1/2 cup grated cheddar

  • Chopped fresh chives, to serve

5 Method Steps


  • Step 1

    Preheat oven to 150C/130C fan-forced.

  • Step 2

    Heat 2 tablespoons oil in a large, deep ovenproof frying pan (with lid) over medium-high heat. Cook beef, in 2 batches, for 5-6 minutes or until browned all over. Transfer to a plate.

  • Step 3

    Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion starts to soften. Add garlic. Cook for 30 seconds or until fragrant. Add flour. Stir to coat vegetables. Add brandy. Bring to a simmer. Add stock, Worcestershire sauce and mustard. Stir to combine.

  • Step 4

    Return beef to pan. Season with salt and pepper. Bring to the boil. Cover with lid. Transfer to oven. Bake for 2 hours. Add zucchini and mushrooms. Bake, covered, for a further 1 hour or until beef is tender.

  • Step 5

    Increase temperature to 220C/200C fan-forced. Stir cream and peas into beef mixture. Carefully arrange potato gems on top, in a circular pattern. Sprinkle with cheese. Bake for 20 to 25 minutes or until potato gems are golden. Serve sprinkled with chives.
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Image by Nigel Lough

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