RICH BEEF PIE WITH CHEESY MASHWill serve 4-6, or divide between 2 dishes, one to freeze for another time1kg chuck steak, trimmed, cut into 2.5 cm pieces
1 large brown onion, chopped
3 carrots, cut into 2cm slices
2 celery sticks, trimmed, cut into 1cm slices
2 garlic cloves, crushed
1 tbsp sweet paprika
½ tsp caraway seeds
2 tbsp plain flour
420g can Heinz Big Red condensed tomato soup
¾ cup beef stock
extra veg like green beans or broccoli florets, steamed
Heat a little oil in pc over medium-high heat. Cook the beef, in batches until browned all over. Transfer to a plate with a slotted spoon.
Turn down heat slightly, add a little more oil to pan if needed and add onion. Cook, stirring, for about 3 mins or until softened.
Add carrot and celery. Cook, stirring, for 2-3 minutes or until vegetables just start to turn golden.
Add garlic, paprika and caraway seeds. Cook, stirring for 1 minute. Add flour. Cook, stirring, to coat vegetables.
Add stock and then soup, stirring to combine. Return meat and any juices.
Lock lid and bring to high pressure over high heat. Once stabilised cook 30 mins. Make potatoes..
Release pressure using nrm. Preheat oven to 220 C/200 C fan-forced
Cheesy Mash4-5 large potatoes, peeled and cut into quarters or eighths
½ cup grated taste cheese
couple knobs butter
ground white pepper
Cook potatoes in your usual way until tender. Drain and mash until smooth. Add butter and cheese and combine. Season with pepper.
Remove lid from pc, add extra cooked veg and stir through. Spoon beef mixture into 2 baking dishes. Dollop mash on top and gently spread over the top.
Place one of the dishes into oven for 25 to 30 minutes or until top is golden, (or you could place under a hot grill for just a few mins until top is golden).
The other dish, leave to cool, then cover well and place in freezer for another time.
