Beef & Potato-Top Bake
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Beef & Potato-Top Bake

(12 ratings - rate this recipe)
<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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  • 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


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.

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)
Carbohydrate (g) 46.9
Sugars (g)
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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Comments & Reviews

There are: 12 reviews, with an average rating of 3.4 out of 5
Far to much tomato puree and red wine. It tastes more like a bolognese sauce, than a beef pie. Better to use dark ale, rather than wine and only a couple of tablespoons of tomato puree. If you want to use red wine, make a French bourguignon pie instead.
Posted by Conrad P 2020-05-08 22:50:47
Was a hit with everyone. Though I was compelled to cook the mushrooms separately I restrained the urge and followed the instructions and it was very tasty and the gravy was fabulous.
Posted by Alexandra Fahey 2019-04-14 11:27:50
Have made this before ,about to again .Our family finds this delicious !.
Love the simplicity ! (Often replace red wine wth splash of barkers sugar free black currant juice , or red wine vinegar or balsamic we got given, and a little water or stock. Yumm !). Very good tips and tricks ! Thank you to the team :-)
Posted by Victoria 2017-08-22 16:26:44
Thanks for the great feedback Joanne, we love this recipe as well :)
Posted by Beef + Lamb NZ 2017-05-22 10:54:33
A Great affordable recipe to put on in the morning and get home to in the evening after a long day at work!
Posted by Joanne 2017-05-19 16:07:21
red wine unnecessary, far too much tomato paste , only need a couple if tablespoons, and this can be done in an electric frypan on simmer heat, uses less than half the electricity of oven. Also boiling potatoes on stove in saucepan is high on electricity use and removes the goodness of the potato. Contrary to popular belief, potatoes are good for you and contain a high level of vitamins and minerals. It is better to cook in a microwave safe bowl with Lid on, put approx half inch of water in bottom of bowl, Lisbon, cook on high 9min, check and cook further 5min if need more time. Less water, less electricity retains the goodness of the potato. Microwave cooking is not dangerous, and is just as good as oven,uses less power. Vegetables retain their nutritional value more when cooked less. Twice cooked verges and cooked in a lot of water removed the nutritional value. People are told to not eat 'carbs' however, ALL vegetables contain carbohydrates - and the human body must have carbohydrates to maintain health. Store bought stock is unnecessary, the stew/casserole will create its own flavouring if it is seasoned well and the right herbs and vegetables are with it. Veges needing long slow cooking are best used.
Posted by Andrea 2016-05-24 09:56:34
Very nice,very easy, we eat it a lot
Posted by Cassandra 2015-10-17 07:26:48
Very simple and tasty with or without the potato topping,with any cheap cut of beef.We eat this frequently.
Posted by Cassandra 2015-10-17 07:25:29
Would definitely be better in a crock pot however with a minimum of 3 hrs. 2.5hrs just wasnt enough. Didnt use red wine, or Campbells stock, substituted with normal beef stock powder and water and worked just fine. Yum potato topping!
Posted by Sammy 2015-09-03 18:39:08
Really nice recipe. I used cheap dried mushrooms and a cheap red wine and this turned out beautifully. Really nice simple recipe, Thanks
Posted by Redrockinghood 2015-06-16 16:45:58
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