Nothing says winter comfort food like a hearty oven-braised, potato-topped pot pie.
With their tender, soft meat, and flavourful, rich gravy, pot pies are a primed for both entertaining and weeknight dinners. Bake this hearty steak and mushroom pot pie the next time you’re looking for a warming and nourishing dinner for the family.
1.Preheat the oven to 180C/160C fan. Cut beef into 3cm pieces.
2.Heat half the oil in a large heavy-based pan with a lid; cook beef,
in batches, until browned. Remove from the pan.
3.Heat the remaining oil in the pan; add the bacon and shallots, cook, stirring, until browned lightly. Add the garlic, pepper and flour; cook, stirring, for 1 minute. Return beef to pan with stock and paste. Bring to the boil, cover with tight fitting lid and transfer to the oven. Cook for 2 hours or until beef is very tender. Add the mushrooms, cover and cook for a further 30 minutes or until mushrooms have softened.
4.Spoon the beef mixture into a 2.5-litre (10-cup) ovenproof dish. Spoon over mash potato topping, sprinkle with remaining cheese.
Place dish on a baking tray and bake, uncovered, for 30 minutes or
until pie is heated through and topping is golden.
Mash potato topping:
5.Meanwhile, place potatoes in a medium saucepan, cover with cold water. Add 1 teaspoon of salt to pan. Bring to the boil, then simmer, uncovered, for about 10 minutes or until tender. Drain potatoes, return to dry pan. Cook potatoes over low or residual heat, 30 seconds, to remove moisture, shaking the pan to ensure they don’t stick to the base.
6.Mash the potatoes using a masher or ricer, or push them through a sieve into a large bowl, using the back of a wooden spoon. Stir in butter and milk until combined. Fold in half the cheese. Season with salt and freshly ground pepper.