Beef and Potato Pie

I picked this out of the STM Magazine on July 30, 2006 (Does do good to reference where you got this from ) which in turn was taken out from the donna hay magazine which is also available online here. I’ve tried this before with varying success rate and well, I plan to cook this for our Christmas dinner this year. Since I’m feeling rather blah at the moment, I thought I ‘d get this stored in her for future references

Beef and Potato Pie
Prep time: 15 minutes
Cooking time: 3 hours

Ingredients:
1 kg beef, diced
plain (all-purpose) flour for dusting
3 tablespoons vegetable oil (I use olive oil since I have no other oil)
1 brown onion, chopped
2 garlic cloves, crushed
250g button mushrooms, quartered
2 bay leaves
3 tablespoons seeded mustard
3 cups beef stock
sea salt and cracked black pepper
600g desiree (waxy) potatoes, thinly sliced
1 tablespoon olive oil

Method:

1. Preheat oven to 180 degrees Celsius.
2. Dust beef in the flour. Heat large heavy-based saucepan over high heat. Add half the oul and cook the beef in batches for 4-5 minutes or until browned. Set aside.
3. Add the remaining oil, onion and garlic to the saucepan and cook for 2-3 minutes or until onion is softened.
4. Return the beef to the pan. Add the mushrooms, bay leaves, mustard, stock, salt and pepper and bring to the boil.
5. Reduce the heat to low, cover with a tight-fitting lid and simmer for 30 minutes.
6. Remove lid and simmer for a further 30 minutes or until beef is tender
7. Place the potato slices and olive oil in a bowl and toss to coat.
8. Place the beef mixture in a 4-cup capacity oven proof dish, layer with the potato and cook for 45 minutes or until the potatoes are golden. Serves 4

Usually I get the beef diced up already from the supermarket but if you want to get special cuts and do it, well thats fine as well. I’m just a lazy bum.