2017-08-21
Beef & Potato-Top Bake
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Beef & Potato-Top Bake

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4-5 Serves 4-5
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Filling

  • 800g - 1kg Quality Mark gravy beef, trimmed and cut into 6cm chunks
  • 2 cups red wine (or use additional stock)
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 leek, finely chopped
  • 400g button mushrooms, sliced
  • 1 cup Campbell’s Real Stock - Beef
  • ½ cup tomato paste
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 1½ tablespoons cornflour mixed with 2 tablespoons water

Crunchy Potato Topping

  • 1kg mashing potatoes, peeled and chopped
  • 50g butter
  • ½ cup grated cheese
  • ½ cup breadcrumbs

Method

 
 
Preheat the oven to 140ºC conventional bake.
 

Filling

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.
 

Crunchy potato topping

Place the potatoes in a large pot of cold water. Bring to a simmer and cook for 15-20 minutes or until tender. Drain and replace over a low heat for a minute to remove excess moisture. Mash briefly.

Stir the butter through and season to taste. Arrange spoonfuls on top of the meat mixture to cover. Toss the breadcrumbs in a dash of oil and scatter over the potato with the cheese. Bake in the oven for 15 minutes until golden on top (you can grill for the last few minutes).

Serve with seasonal vegetables.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 560g
Energy kJ (kcal) 3347 (799)
Protein (g) 59.1
Fat (g) 31.2
Saturated (g)
13.3
Carbohydrate (g) 46.9
Sugars (g)
7.8
Sodium (mg) 665
Iron (mg) 7.7
Zinc (mg) 12.7
Vitamin B12 (ug) 8.3
Vitamin D (ug) 0.5
Selenium (ug) 19.6

This protein-rich dish contributes to bone and muscle health.
  • Don’t cut the meat up too small or it will dry out. The tender meat will shred apart later into smaller pieces.
  • This dish can be made in the slow cooker for around 8 hours on low or 5-6 hours on high. Reduce the amount of wine (or stock) to 1 cup.
  • The cooked filling can be frozen for up to a month. 
  • A serving of lean beef provides up to a third of a woman’s iron requirements – important for immunity and energy levels.
  • To reduce the sodium content of this dish, look for low salt ranges of tomato paste and stock.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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