Looking for a comforting family dinner that’s packed with flavour? This Beef Stroganoff Pie puts a delicious twist on the classic stroganoff, pairing slow-cooked, melt-in-your-mouth beef with a creamy mashed potato topping that’s baked until golden and crisp. The recipe uses Mingle’s Hearty Stroganoff Recipe Base, an all-natural seasoning blend made with ingredients including onion, garlic, paprika, parsley and pink Himalayan salt. It’s free from added sugar, preservatives and artificial ingredients, making it an easy way to create a rich, hearty stroganoff without the fuss.

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Prep time: 15 minutes
Cook time: 2 hours
Serves: 4–6

Ingredients

Beef stroganoff filling
500g beef chuck, cut into 3–4cm cubes
1 tbsp olive oil
1 brown onion, diced
250g mushrooms, sliced
1 packet Mingle Stroganoff Seasoning
350–400ml beef stock
2 heaped tbsp crème fraiche
1 tsp Dijon mustard (optional)
1–2 tsp Worcestershire sauce (optional)

Mash topping

900g potatoes, peeled and chopped
30g butter
4 tbsp milk
Salt and pepper, to taste
Optional: grated cheddar or Parmesan

Method

Heat the olive oil in a large pot over medium-high heat. Brown the beef in batches until well coloured, then remove and set aside.
In the same pot, cook the onion for 5–6 minutes until softened. Add the mushrooms and cook until lightly golden and most of their moisture has evaporated.
Return the beef to the pot. Sprinkle over the Mingle Stroganoff Seasoning and stir well to coat.
Pour in 350ml beef stock, then add the Dijon mustard and Worcestershire sauce if using. Stir to combine and bring to a gentle simmer.
Cover and cook on low for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is fork tender. If the sauce is a little thin, remove the lid and simmer for 10–15 minutes until thickened. Stir through the crème fraiche before assembling the pie.
Around the 2-hour mark, boil the potatoes in salted water until tender. Drain well, then mash with the butter and milk. Season generously with salt and pepper. Keep the mash slightly firm so it crisps nicely in the oven.
Preheat the oven to 200°C. Spoon the beef filling into a baking dish and spread the mash evenly over the top. Rough up the surface with a fork so it gets nice and crispy, then sprinkle with cheese if using.
Bake for 20–25 minutes, or until the mash is golden and the filling is bubbling. For an extra crispy top, finish under the grill for 2–3 minutes if needed.

Recipe and image courtesy of Mingle Seasoning. For more recipes and information, visit www.mingleseasoning.com.