Prep time: 20 min Cooking time: 120 min Serves: 4
A layered topping of crispy potatoes and onion gives this beef casserole the mmmm factor. You'll love it!
Ingredients
1 x 3 second spray(s) oil spray
500 g trimmed beef sirloin steak, cut into chunks
2 whole leek, (pale section only), thinly sliced
3 individual celery sticks, trimmed, finely chopped
2 medium carrot, peeled, sliced
1 medium swede, peeled, chopped
12 g instant stock powder, beef, (dissolved in 3 3/4 cups hot water)
175 g fresh mushrooms, sliced
2 tbs fresh flat-leaf parsley, chopped
2 tsp fresh thyme, chopped
500 g sebago potato, peeled
1 medium onion, thinly sliced
Instructions
Preheat oven to 190°C.
Heat a large flameproof casserole dish over medium heat. Spray with oil. Add beef and cook for 3 minutes or until brown. Add leeks, celery, carrots and swede. Cook, stirring for 3 - 4 minutes or until slightly softened.
Add stock, mushrooms, parsley and thyme. Taste and season with salt and pepper. Bring to the boil. Cover and transfer to oven. Bake for 1 hour.
Meanwhile, par-boil potatoes in a large saucepan of boiling salted water for 10 minutes. Cool and slice.
Remove casserole from the oven and layer with potatoes and onion. Return to oven and bake uncovered for 45 - 50 minutes, or until potatoes are tender and golden brown.