Steak and Mushroom Pie with Dauphinoise Potato Topping
Steak and Mushroom Pie with Dauphinoise Potato Topping
Serves 6
This is a Guest Recipe by Mary Berry, who makes her dishes look so easy and taste so wonderful. This recipe also features in her latest publication - Cook Now, Eat Later.
The Steak and Kidney component can be cooked stored for up to two days in the fridge. The cooked meat will also freeze for up to three months. Thaw overnight, then assemble the pie and reheat until properly heated throughout.
Ingredients
1kg / 2¼ lb stewing steak, cut into 2.5 cm /1 inch cubes
Sunflower oil
2 large onions, roughly chopped
250g / 12 oz small open mushrooms
2 tablespoons plain flour
600 ml / 1 pint beef stock
1 tablespoon Worcestershire sauce
Dauphinoise Potato Topping:
1 kg / 2½lb potatoes, peeled
50g / 2oz butter, melted
50g / 2 oz Cheddar cheese grated
AND THIS IS WHAT YOU DO....
- Brown the meat in batches, in a little oil in a large frying pan, over a high heat. Remove from the pan.
- Add the onion to the pan, fry for a couple of minutes, then lower the heat and simmer for about ten minutes until soft.
- Add the mushrooms and flour. Cook , stirring for one minute then add the stock, Worcestershire sauce, season with a little salt and freshly ground black pepper and a little gravy browning, if liked.
- Bring to the boil and allow to thicken, stirring until smooth.
- Return the meat to the pan, bring back to the boil, then over and simmer very gently for about two hours, until the meat is tender (or cook in the oven preheated to 160C/Fan 140C/Gas 3 until tender.
- For the topping: cook the potatoes in boiling salted water until just tender. Cool a little, slice thickly and toss in the melted butter.
- Pre-heat the oven to 200C/ Fan 180C/Gas 6.
- Spoon meat into the oven proof dish.
- Layer potatoes on top, seasoning well in between the layers, top with the cheese.
- Cook in the pre-heated oven for about 30 minutes until the cheese is bubbling and golden and the meat is hot through.