Monday, 28 October 2013
Beef and Root Vegetable Rosti Pie
This is adapted from Nigel Slater's Eat.
For the filling:
1 tbsp sunflower or olive oil
500g stewing beef, cubed
Salt and pepper
1 onion, sliced
2 carrots, peeled and cut into chunks
5 whole cloves of garlic, peeled
1 tbsp plain flour (I use gluten free)
500ml beef stock (either fresh or made from a cube)
For the topping:
1 small swede, grated
2 carrots, peeled and grated
1 potato, peeled and grated
50g butter, melted
1 tsp Dijon mustard
1 - Pre-heat the oven to 160C/GM3
2 - In a large non-stick pan, heat up the oil. Season the beef and quickly brown in the pan. Add the sliced onion, carrots and garlic and soften.
3 - Stir in the flour then add the stock. Bring to the simmer and then pour into a pie or gratin dish.
4 - For the topping, mix together the grated vegetables in a large bowl with the melted butter, mustard and salt and pepper. Top the pie filling then cover the dish with foil.
5 - Place on the middle shelf and cook for 2 hours. Remove the foil and cook for a further 30 minutes until the top is golden and crunchy.