Beef pie with crisp potato crust

• 1 tbsp olive oil↗ tbsp
• beef↗500g g

  braising steak, cut into chunks

• onion↗1

  roughly chopped

• pack oyster mushrooms↗250g g

  sliced if large

• 1 tbsp tomato paste↗ tbsp
• 1 tbsp flour↗ tbsp
• red wine↗100ml ml
• hot beef stock200ml ml

  from a cube

• potato↗350g g

  peeled

• butter↗25g g

  chopped into small pieces

Step-by-step instructions

1. 1

   Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.

2. 2

   Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.