This is perfect for wintery evenings and its jam packed full of veggies.
The porcini mushrooms give it so much flavour, i’m going to try a vegetarian version of this with lentils replacing the beef as i think it would work really well.
prep is about 30minutes and cook time is about 3 hours. this should feed four people.
- 500g chuck (casserole) steak
- 1/4 cup dried porcini mushrooms
- 1 massel veggie stock cube
- table spoon of honey or sugar
- 2 carrots cut into 1cm chunks
- 2 celery stalks roughly chopped
- 2 onions diced
- 1 1/2 cups of sliced swiss brown mushrooms
- 5 large nadine potatoes
- 200 g cheese
- 1/4 cup gf flour (i used white wings)
- salt and pepper to taste
- 2 bay leaves
- 20g unsalted butter
- olive oil
- Season the beef with salt and pepper, cut into 3cm cubes. In a large deep pan, brown the beef and put to the side.
- In a measuring jug add the porcini mushrooms with 2 cups of hot water.
- Add 1 tbl sp oilive oil to the pan if needed, brown the onion for 5 minutes, then add the garlic, carrot, celery and stir for a further 5 mins. Next add the mushrooms and allow to brown.
- Once the veggies have a bit of colour ans have reduced down, add 1/2 of the flour and stir, before adding the porcini mushrooms and the juices (2 cups) and the stock cube.
- Bring to boil and then lower heat down to simmer, add the bay leaves, as well as salt and pepper to taste.
- Allow to simmer for 1 hour 30 minutes or up to 2 hours, until beef is tender. Add more water if required. If gravy does not thicken use the remaining flour.
- While the filling simmers, boil the peeled and quartered potatoes for 20-30mins until soft.
- Drain and allow to steam dry, then return to the pan, mash with the butter then half the cheese and set aside.
- preheat the oven to 200 degrees celsius.
- once the filling has reduced into a nice gravy, and the beef is tender, fill a pie or small rectangular dish.
- Use two spoons to distribute the mash, then rough up the top with a fork. Finally sprinkle the remainkng cheese on top.
- Put in the oven for 30 minutes and then serve.
Enjoy with a glass of red wine and if more veggies required, a side of broccolini.
I overfilled my pie dish, some baking paper on the tray makes sure a mess was not made.