CRISPY POTATO & BEEF PIE
2 tbsp olive oil
1kg beef chuck steak, cut into 3cm pieces
1 large brown onion, cut into wedges
4 bacon rashers, coarsely chopped
2 garlic cloves, crushed
200g button mushrooms, thickly sliced (used egg slicer)
½ cup red wine
400g can Heinz Big Red tomato soup
2 cups beef stock
1 cube umami paste
sprinkle chicken granules
2-3 small desiree potatoes, very thinly sliced (used v slicer)
50g butter, melted
Thyme sprigs
Steamed peas, to serve
Heat half the oil in a pc over high heat. Add ¼ of the beef and cook turning occasionally, for a few mins until brown all over. Transfer to a bowl with a slotted spoonl. Repeat in 3 more batches with remaining beef.
Turn down heat slightly and heat remaining oil in the pot. Add the onion and bacon and cook stirring, for 5 mins or until onion softens.
Add the mushrooms and cook for 5 mins or until tender.
Add garlic and cook stirring for only 20-30 secs until aromatic.
Add the beef back in and any juices, along with the wine, tomato soup, stock, umami and granules. Give a good stir, cover with lid and bring to high pressure over high heat. Once stabilised, cook 25 mins. Preheat oven 220C.
Release pressure using nrm.
Spoon into individual dishes. (ones not needed can be frozen for another time).
Combine the potato and melted butter in a large bowl. Season well with salt and pepper. Arrange the potato slices over the beef. Sprinkle with thyme leaves.
Bake in the oven for 30 minutes or until potatoes are golden brown and crispy.
For those without a pressure cooker,
here is the original stove-top recipe
