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.
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 1Preheat oven to 150C/130C fan-forced.
Step 2Heat 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 3Heat 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 4Return 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 5Increase 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.