Crispy Potato Topped Beef “Pie”

Ingredients

• 2 tbsp olive oil
• 1 brown onion (diced)
• 1 celery stalk (diced)
• 1 carrot (diced or grated)
• 1 zucchini (courgette) (diced or grated; grating is good for fussy eaters)
• 1 tbsp garlic (freshly minced)
• 1 tsp sea salt flakes (for the filling)
• 2 tbsp thyme leaves (or 2 tsp dried thyme; plus extra to garnish)
• 750 g minced beef (ground beef)
• 60 g tomato paste
• 2 tbsp plain flour (all-purpose flour)
• 1 tbsp red wine vinegar (see source note 1)
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 0.25 tsp black pepper (freshly cracked)
• 800 g potatoes (very finely sliced)
• 3 tbsp unsalted butter (melted)
• 0.5 tsp sea salt flakes (for topping)
• thyme (extra, to garnish)

Steps

1. 1

   Preheat the oven to 200°C (400°F), or 180°C (350°F) fan-forced.

2. 2

   Heat the olive oil in a large, deep, heavy-based oven-safe pan over medium heat.

3. 3

   Add the onion, celery, carrot, zucchini, garlic, and 1 teaspoon of sea salt flakes. Cook, stirring, for 4–5 minutes, until the vegetables have softened.

4. 4

   Add the thyme and minced beef. Cook for 3–4 minutes, stirring and breaking up the beef with a wooden spoon, until cooked through.

5. 5

   Stir in the tomato paste until well combined.

6. 6

   Stir in the plain flour until dissolved.

7. 7

   Add the red wine vinegar, beef stock, Worcestershire sauce, and black pepper. Stir to combine.

8. 8

   Simmer uncovered, stirring occasionally, for 10 minutes or until the sauce thickens to a gravy consistency. Keep the sauce bubbling; raise the heat to medium-high or high if needed to help the liquid evaporate and the gravy thicken.

9. 9

   Remove the pan from the heat and smooth the filling so it will cook evenly. If not using an oven-safe pan, transfer the filling to a baking dish. Allow it to cool slightly.

10. 10

    Arrange one-third of the potato slices over the beef, overlapping them slightly. Drizzle with some of the melted butter.

11. 11

    Add a second layer with another third of the potato slices, overlapping them slightly, and drizzle with more melted butter.

12. 12

    Arrange the remaining potato slices in a final layer and drizzle with the remaining butter. Sprinkle the remaining ½ teaspoon of sea salt flakes over the top.

13. 13

    Cover the pan or dish with foil or a lid and bake for 20 minutes.

14. 14

    Uncover and bake for a further 30 minutes, or until the potatoes are golden brown, tender enough to pierce with a fork, and crispy on top.

15. 15

    Let the pie stand for 10 minutes. Sprinkle with extra thyme before serving.

Notes

Sweet potatoes may be substituted for white potatoes; the source advises baking covered for 20 minutes, then uncovered for about 15 minutes, or until golden and tender, as they cook faster. Refrigerate leftovers in an airtight container for up to 3 days. To freeze, cool completely and seal in an airtight container or wrap tightly in foil for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 200°C (400°F), or 180°C (350°F) fan-forced, for 35–40 minutes, until hot throughout. Individual portions can be microwaved with a splash of water to help prevent the potatoes from drying out.

Nutrition per serving

• main
• family-friendly
• comfort food
• baked
• one-pan
• weeknight dinner
• beef
• make-ahead