Indulge in the comforting flavours of this classic and hearty pie, perfect for the colder months
Bursting with wholesome vegetables and aromatic herbs, this dish is a true delight. And for an added touch of elegance, crown it with a layer of thinly sliced potatoes that lend a satisfying crunch to every bite.
- 1 tbsp olive oil
- 500g beef chuck steak, cut into 2.5cm pieces
- 2 cloves garlic, crushed
- 12 whole eschalots, peeled
- 1 carrot, coarsely chopped
- 200g button mushrooms, quartered
- 1 tbsp thyme
- 1 tbsp plain flour
- 1/2 cup (125ml) stout beer
- 1 1/2 cups (375ml) beef stock liquid
- 1/2 cup (60g) frozen green peas
- 3 potatoes, peeled and thinly sliced
- Oil spray
- Heat oil in pan over medium-high heat. Cook beef, stirring, for 5 minutes or until browned all over. Add garlic, eschalots and carrot and cook, stirring, for 5 minutes or until softened.
- Add mushroom, thyme and flour and cook, stirring, for 1 minute or until combined. Add stout and bring to the boil. Add stock and bring to the boil. Reduce heat and simmer, partially covered, for 45 minutes or until beef is almost tender and sauce thickens. Remove from heat.
- Preheat oven to 200C. Scatter peas over filling. Layer potato, overlapping slightly, over filling. Lightly spray with oil. Bake for 45 minutes or until potato is golden and tender and sauce is thick.
- Serve with green peas, green beans or salad leaves.