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Serves:
6
Prep time:
30 minutes
Cooking time:
45 minutes
Level of Difficulty:
Medium
Function:
CircoTherm®

Ingredients

Filling

2 tablespoons oil
750g rump steak, cut into thin strips
2 onions, finely chopped
250g Swiss brown mushrooms, sliced
3 garlic cloves, crushed
2 teaspoons chopped thyme leaves
1 cup beer
1 cup sour cream
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
2 teaspoons cornflour, blended with a little water
1 teaspoon brown sugar
Salt and freshly ground pepper, to taste

Topping

250g (4-5) baby chat potatoes, very finely sliced
1 1/2 cups grated smoked cheddar cheese
Thyme sprigs, extra
Olive oil spray

This recipe features tender pieces of beef hidden below the cheesy potato crust. By cooking the pies in individual Le Creuset casserole dishes the end result will not only taste great, it will also look restaurant quality.

Method

Preheat the oven on CircoTherm® to 190°C.

Heat half the oil in a non-stick frypan on Fry Sensor 5. Quickly cook the beef in batches for 2 minutes each side or until browned. Transfer the meat to a plate.  

Heat the remaining oil in the same pan and sauté the onion, mushrooms garlic and thyme on induction setting 5 for 4-5 minutes or until the onion softens. Add the beer, sour cream, tomato paste and paprika, increase the setting to 8 and bring to the boil whilst stirring. Return the beef to the pan with the cornflour, stir well then cover and simmer for 6-8 minutes, stirring occasionally. Add the sugar and season to taste. 

Spoon the beef mixture evenly into 6 x Le Creuset 1 cup Mini Casserole Dishes (See note). 

Top each of the pies with a fine layer of sliced potato and half the smoked cheese then repeat, finishing each pie with sprigs of thyme. Spray with oil and bake for 20-25 minutes until golden and bubbling and potatoes are tender. Serve immediately. 

Notes

We have used the Le Creuset mini round casseroles for this recipe. They can be purchased online by visiting https://www.lecreuset.com.au/minigryde-250-ml-cerise. These mini casseroles are also perfect for stews, gratins, soufflés and desserts.

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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