Beef & Potato-Top Bake
Tender Beef Bake with Crispy Potato Topping
4 - 5
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Think of this dish as a delicious twist on a shepherd’s or cottage pot pie, using lovely chunks of beef (rather than mince), which are so tender they fall apart on your fork. Using cost-effective ingredients, it’s lovely and simple to make and tastes sensational.
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High Iron
High Protein
Ingredients
Filling
800g - 1kg Quality Mark gravy beef
i
trimmed and cut into 2.5cm pieces
2 cups red wine
i
1 onion
chopped
4 garlic cloves
crushed
1 leek
finely chopped
400g button mushrooms
sliced
1 cup beef stock
½ cup tomato paste
i
1 Tbsp Dijon mustard
2 bay leaves
1 ½ Tbsp cornflour
mixed to a paste with 2 Tbsp water
Crunchy Potato Topping
1kg Agria potatoes
peeled and chopped into chunks
50g butter
½ cup grated cheese
½ cup breadcrumbs
Method
To Make Filling
To Make Crunchy Potato Topping
1
Preheat the oven to 160ºC conventional bake.
2
Heat a little oil in a large pan over a high heat. Add the beef in batches and brown all over, then transfer to a casserole dish.
3
Add the red wine to the pan; let it bubble rapidly for 30 seconds and pour over the meat.
4
Return the pan to a medium heat and add a dash more oil with the onion, garlic and leek and cook, stirring for 5 minutes.
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5
Add the mushrooms and cook for another 5 minutes.
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6
Add the stock, tomato paste, mustard, bay leaves and cornflour mixture.
7
Stir to combine then pour over the meat in the casserole dish and stir.
8
Cover and bake in the oven for 2.5 - 3 hours, until the meat is tender.
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9
Cool while you prepare the potatoes (remove the bay leaves).
10
Increase the oven temperature to 200°C conventional bake.
Nutrition Information per Serving (749g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
3371 kJ (805 kcal)
Protein
59.2g
Total Fat
31.3g
Saturated Fat
13.3g
Carbs
46.8g
Sugars
7.8g
Sodium
610mg
Iron*
7.7mg
* Percentage of recommended daily intake (Aust/NZ)
