Beef & Potato-Top Bake
Tender Beef Bake with Crispy Potato Topping
4 - 5
2 hrs 30 mins
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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800g - 1kg trimmed Quality Mark gravy beef
Don’t cut the meat up too small or it will dry out. The tender meat will shred apart later into smaller pieces.
2 cups red wine
Or use beef stock.
1 chopped onion
4 crushed garlic cloves
1 finely chopped leek
400g sliced button mushrooms
1 cup beef stock
1/2 cup tomato paste
To reduce the sodium content of this dish, look for low salt ranges of tomato paste and stock.
1 tbsp dijon mustard
2 Bay leaves
1 and 1/2 tbsp mixed with 2 tbsp water cornflour
Crunchy potato topping
1kg mashing potato
1/2 cup grated cheddar cheese
1/2 cup breadcrumbs
To Make Filling
To Make Crunchy Potato Topping
Preheat the oven to 140ºC 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.
Cool while your prepare the potatoes (remove the bay leaves).
Increase the oven temperature to 200°C conventional.
Nutrition Information per Serving (560g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)