Crispy Potato Topped Meat Pie Minced Beef Hotpot Food

BEEF PIE WITH CRISP POTATO CRUST

Steps:

• Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
• Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

CRISPY TOPPED CUMBERLAND PIE

Steps:

• Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
• Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
• Meanwhile, cook potatoes in a pan of boiling water until they're not done but about ¾ of the way there.
• Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
• Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.