Umami beef pie with cheesy mushroom mash

Total time 325 mins
25 mins preparation time
300 mins cooking time

This rich slow cooked umami beef pie is a real winter warmer and a perfect family recipe. Created by the brilliant Tim Anderson for Kikkoman

by Tim Anderson

Ingredients

4 portion(s)
4 
rashers smoked streaky bacon
1 kg
braising beef steak, cut into chunks
1 tbsp
plain flour
2 
cloves garlic, finely chopped
2 
onions, finely chopped
4 
carrots, roughly chopped
 ½ 
fennel, roughly chopped
250 ml
Marsala wine or ruby port
1 tbsp
tomato puree
250 ml
stout
1 
bay leaf
1 
star anise
5 
sprigs fresh thyme, stripped
Oil, for frying
500 g
button mushrooms, sliced
25 g
butter
800 g
potatoes, cooked and mashed
50 g
mature cheddar, grated
Milk
1 handful
of chives, chopped

Preparation

Step 1

Preheat the oven to 125°C. Fry the bacon in a little oil in a casserole until crisp. Lift out and set aside.

Step 2

Add the garlic, onions, carrot, and fennel and cook for 5 mins. Remove with a slotted spoon.

Step 3

Dredge the beef in flour and fry in the oil until browned. Pour in the wine and tip the vegetables back in, then stir in the tomato puree, soy sauce, stout, bay, star anise and thyme. Season with pepper. Bring to a gentle simmer then cover with a lid and slowly braise for 4-5 hours, until the meat is tender and the liquid has reduced to thick gravy. (If the gravy is not reduced enough, boil the liquid on the stove until thickened.) Remove the star anise and bay.

Step 4

While the meat is braising, sauté the mushrooms in butter until very soft. Mix with the mashed potatoes and cheese. Add enough milk to loosen the consistency, and season with pepper to taste.

Step 5

When the beef is ready, transfer to a pie dish and spread the mash over. Grill for 5 minutes until golden brown. Garnish with chives and serve with steamed vegetables.

Recipe-ID: UK35

Recipe as PDF

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Preheat the oven to 125°C. Fry the bacon in a little oil in a casserole until crisp. Lift out and set aside.

Add the garlic, onions, carrot, and fennel and cook for 5 mins. Remove with a slotted spoon.

Dredge the beef in flour and fry in the oil until browned. Pour in the wine and tip the vegetables back in, then stir in the tomato puree, soy sauce, stout, bay, star anise and thyme. Season with pepper. Bring to a gentle simmer then cover with a lid and slowly braise for 4-5 hours, until the meat is tender and the liquid has reduced to thick gravy. (If the gravy is not reduced enough, boil the liquid on the stove until thickened.) Remove the star anise and bay.

While the meat is braising, sauté the mushrooms in butter until very soft. Mix with the mashed potatoes and cheese. Add enough milk to loosen the consistency, and season with pepper to taste.

When the beef is ready, transfer to a pie dish and spread the mash over. Grill for 5 minutes until golden brown. Garnish with chives and serve with steamed vegetables.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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