Beef & Potato-Top Bake
Tender Beef Bake with Crispy Potato Topping
4 - 5
2 hrs 30 mins
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.
Rate this recipe
800g - 1kg Quality Mark gravy beef
trimmed and cut into 2.5cm pieces
2 cups red wine
Or use beef stock.
4 garlic cloves
400g button mushrooms
1 cup beef stock
1/2 cup tomato paste
1 tbsp Dijon mustard
2 bay leaves
1 1/2 tbsp cornflour
mixed to a paste with 2 tbsp water
Crunchy potato topping
1kg Agria potatoes
peeled and chopped into chunks
1/2 cup grated tasty Cheddar cheese
1/2 cup breadcrumbs
To Make Filling
To Make Crunchy Potato Topping
Preheat the oven to 160ºC conventional bake.
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.
Add the red wine to the pan; let it bubble rapidly for 30 seconds and pour over the meat.
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.
Add the mushrooms and cook for another 5 minutes.
Add the stock, tomato paste, mustard, bay leaves and cornflour mixture.
Stir to combine then pour over the meat in the casserole dish and stir.
Cover and bake in the oven for 2.5 - 3 hours, until the meat is tender.
Cool while your prepare the potatoes (remove the bay leaves).
Increase the oven temperature to 200°C conventional.
Nutrition Information per Serving (749g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)