Wednesday, 1 May 2013

※ Slow Cooker Beef & Potato Pie

Serves 3 - 4 people in standard size ramekins.

special equipment: Potato ricer (optional)




INGREDIENTS - Pies
  • 2 Medium sized porterhouse steaks, fat trimmed off
  • 1 Large onion
  • 3 cloves garlic
  • 2 Tablespoons fresh chopped thyme
  • 2 Tablespoons fresh chopped parsley
  • Pepper
  • Beef or chicken stock 1 1/2 cups (if using powdered don't add any salt)
  • 1/2 cup red or white wine
  • 2 Tablespoons of Worcester sauce.
  • 2 Tablespoons Apple Cider Vinegar
  • Cornflour (enough to coat the meat before browning and frying off)
  • Tablespoon of olive oil
  • 3 Tablespoons  instant gravy mix (I use greens chicken, I find beef too rich) 


INGREDIENTS - Cheesy Mash Topping
  • 2 Large Potatoes
  • 2 Tablespoon of Butter
  • Dash of cream
  • 1/2 teaspoon white pepper
  • 1/2 cup grated tasty cheese

METHOD - Pie
Cube beef into preferred bite size pieces (I like them small about 1 cm or so)
Coat in corn flour and Fry off in small batches till brown, place in slow cooker as you go
Add onions and garlic to pan cook until caramelized, add to cooker.
De glaze pan and scrape off all brown you can with a cup of water / add to cooker.
Add all remaining pie ingredients to cooker.
Slow cook for 8 hours on low (less time for smaller cubes of beef, around 6 hours or so)
I add the gravy powder to desired thickness straight into the cooker (less dishes)
Spoon into ramekins with enough room at top for potatoes.

Spoon on roughly mashed potatoes
Heat oven to grill setting grill until top is golden brown 5 - 10 mins depending on your oven / grill



METHOD - Mashed potatoes
The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer (which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture. Your left with light, fluffy, perfect potatoes.

Bring large pot of salted water to boil. 
Add potatoes; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes over high heat until moisture evaporates, about 2 minutes. Heat cream with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes into large bowl. Add cream / butter mixture; stir to blend. Add Cheese & season to taste with white pepper. 

DO AHEAD Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.

1 comment:

  1. This is a lovely recipe, top marks. Thanks for sharing.

    Simon

    ReplyDelete