Beef Stroganoff Cottage Pie with Crispy Parmesan Topping

• porții: 6 servings
• timp activ: 15 minutes
• timp total: 3 hours 45 minutes

Ingrediente

800 g (1 lb 12 oz) chuck steak, gravy beef or braising steak (or any beef suitable for slow-cooking), cut into bite-sized pieces

1 tsp salt

½ tsp cracked black pepper

2 tbsp olive oil

1 large onion, roughly diced

1 tsp garlic, freshly minced

400 g (14 oz) mushrooms, sliced

2 tbsp plain (all-purpose) flour

2 tbsp tomato paste (concentrated puree)

1 tbsp sweet paprika

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

2 cups (500 ml) beef stock

2 tbsp sour cream

1 ⅕ kg (2 lb 10 oz) all-purpose potatoes, peeled and quartered

2 tbsp (40 g) unsalted butter

1 cup (250 ml) milk, slightly warmed (see note 1)

1 tsp salt

Olive oil spray

½ cup (50 g) freshly grated parmesan

Instrucțiuni

Pie Filling

Sprinkle the beef with the salt and pepper.

Using 1 tablespoon of the oil, brown the beef (in batches if you need to) in a large heavy-based frying pan over medium–high heat for 8–12 minutes. Transfer to a plate and set aside.

Using the remaining 1 tablespoon of oil, cook the onion and garlic in the same pan over medium heat until softened, 2–3 minutes.

Add the mushrooms and cook for 2–3 minutes until softened.

Add the flour, stirring continuously for 30 seconds (it will form a lumpy paste).

Add the tomato paste, sweet paprika, Worcestershire sauce, Dijon mustard and beef stock.

Return the beef and any juices that have pooled on the plate back into the pan.

Return to a rapid simmer, then simmer over medium–low heat, covered, for 1 hour 30 minutes, stirring occasionally. If the sauce is sticking to the base of the pan, add 1/2 cup (125 ml) of water. The gravy should be just bubbling (not bubbling rapidly).

Uncover and cook for an additional 1 hour to thicken.

The beef should easily pull apart with a fork. If not, cook in 15-minute intervals until it is tender, adding 1/2 cup (125 ml) of water at a time to ensure the sauce isn’t sticking to the base of the pan (see note 2).

Once the beef is tender, stir through the sour cream to create a thick, creamy sauce. Set aside to cool.

Mashed Potato Topping

Place the peeled, quartered potatoes in a large pot and add water so that they are covered by at least 8 cm (3¼ inches).

Place over high heat, bring to the boil and simmer for 15–20 minutes or until the potatoes are soft enough to pierce with a fork.

Remove the pot from the heat. Drain the potatoes in a colander and place them back in the pot.

Allow them to steam-dry for 1–2 minutes. This removes any excess water.

Mash the potatoes with a potato masher, add the butter, milk and salt, and continue mashing until the potatoes are soft and creamy.

Preheat the oven to 200°C (400°F) (180°C/350°F fan).

Transfer the beef stroganoff mixture to a baking dish approximately 30 x 25 cm (12 x 10 inches) (see note 3).

Spoon the mashed potato on top of the beef mixture. Add small spoonfuls all over the pie until the filling is completely covered (instead of big spoonfuls that you need to spread out). Do this while the mashed potato is hot, as it’s much easier to work with while warm (cold mashed potato stiffens). Use a fork to rough up the surface gently and to spread the potato to fill in any gaps.

Spray with olive oil and sprinkle with parmesan. Bake for 30 minutes or until the topping is golden and crispy.

Nutriție

• Calorii: 620
• Grăsime totală: 27.1 g
• Grăsime saturată: 9.9 g
• Grăsime trans: 0.6 g
• Colesterol: 162 mg
• Sodiu: 1247.1 mg
• Carbohidrați totali: 42.2 g
• Fibre dietetice: 6.6 g
• Zaharuri totale: 8.6 g
• Proteine: 55.2 g