Potato and beef casserole is a comforting, delicious meal any day of the week. The result is so satisfying! INGREDIENTS
3 beef ribs;
1 tbsp salt;
3 tbsp flour;
2 tbsp olive oi;
100 g (3.5 oz) bacon;
300 g (10 oz) mushrooms, sliced;
1 tbsp oregano;
1 tbsp tomato paste;
1 cup red wine;
2 cups broth;
1 kg (2 pounds) boiled potatoes;
2 eggs;
¼ cup cream;
3 tbsp cheese, shredded;
1 sheet of puff pastry;
150 g (5 oz) sharp cheese, cut into cubes.
METHOD
Cover ribs in flour and salt. Heat olive oil and cook each rib until golden and crispy on every side.
Cook bacon bits in a separate pan until crispy, add mushrooms and leave them to brown. Season with salt and pepper.
Transfer mushrooms into a large baking pan, add tomato paste, and oregano, place ribs on top and pour wine and broth on top. Cover with foil and bake at 140C/280C for around 5 hours.
Shred beef ribs with a fork, remove from the gravy and place the gravy on medium heat to boil down until thick. Return the meat and mushrooms in.
Cover the bottom of the rectangular baking pan with rolled out puff pastry. Blind bake it until golden and add meat on top.
Mash potatoes and add eggs, cheese, and cream. Season to taste.
Using pastry bag make swirls of mashed potatoes on top of the meat stew, add cheese cubes and cover them with more mash.
Bake the pie at 190C/375F for 30 minutes.
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