Beef Pie w Sweet Mash Top

SERVES 4-6

DIFFICULTY MEDIUM

TIME 5hrs

INGREDIENTS

FILLING

500g beef mince
500g chuck steak, diced
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
150ml red wine (optional)
2 cups beef stock
2 carrots, diced
1 cup frozen peas
½ ts dried rosemary
½ ts dried sage
Salt and pepper to taste
2 tablespoons cornflour (cornstarch), dissolved in water

SWEET POTATO MASH

2 large sweet potatoes, peeled and cubed
3 large potatoes, peeled and cubed
2 tablespoons butter
Salt and pepper to taste

TOPPING

1/2 cup panko breadcrumbs
½ c of parmesan

SAUTEED BROCCOLINI

1 bunch broccolini, ends trimmed
2 tablespoons olive oil
3 cloves garlic, minced

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METHOD

Preheat the oven to 150’c 

In a large skillet or frying pan (oven proof with a lid!), heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant.

Add the diced chuck steak to the skillet and cook until browned, then set aside. Add the beef mince and brown, breaking up witha spoon as it cooks.

Stir in the tomato paste, rosemary, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.

If you are having a glass of red while you braise this.. Splash some in - about 150ml

Add the beef stock and use the liquid to lift any catchy bits on the pan, then add the carrots and stir well. 

Cover the pan and place in the oven to slow cook for 4hours or until the beef is tender and flavors have developed.

Once the beef is cooked, mix the cornflour with a little cold water to form a slurry. Stir the slurry into the slow cooker and cook on high heat for an additional 30 minutes or until the sauce has thickened. Adjust the seasoning if needed.

Meanwhile, prepare the sweet potato mash. Boil the potato cubes in salted water for 8mins then add the sweet potato for a further 10 mins or until all are until tender. Drain the water and return the sweet potatoes to the pot. Add butter, salt, and pepper, then fork mash until chunky smooth..

Preheat the oven to 180°C (350°F).

Transfer the beef filling to a large baking dish. Spread the sweet potato mash evenly over the top. Sprinkle panko breadcrumbs over the mash.

Bake the pie in the preheated oven for 20-25 minutes or until the breadcrumbs are golden and crispy.

While the pie is baking, prepare the garlic sautéed broccolini. Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add broccolini and sauté for 3-4 minutes until tender-crisp.