Braised Steak and Vegetable Pot Pie with Crispy Potatoes and Thyme topping
750g / 1.6lbs Rump steak
3 cloves garlic, mashed
2 sticks celery, diced
1 large carrot, diced
2 onions, sliced
2 bay leaves
1 tsp dried oregano
½ tsp dried thyme
Small bunch fresh rosemary, thyme and sage
2 small Portobello mushrooms
1 tomato, quartered
1 litre / 33fl.oz beef stock
Salt and pepper to taste
For the spuds
2 large agria potatoes, peeled and diced
2 Sweet as Kaipara Kumara, peeled and diced
4 tbsp Extra Virgin Avocado oil
2 tsp chopped fresh thyme
- Preheat oven to 160°c / 320°f. In an oven proof dish with tight fitting lid place the steak and all other remaining ingredients. Season, cover and place into the oven for 2 hours. Checking every now and then to ensure the meat is covered with stock.
- For the spuds and kumara, simply rinse 3 times in cold water, fill again with cold water and bring to a boil, reduce heat and simmer until just cooked, drain and return saucepan to heated element to dry out a little. Set aside.
- Remove meat from oven and remove from the pan. Set aside to dice later. Strain liquid into a saucepan reserving veg. Reduce sauce by a 1/3 to thicken. Dice steak and add it back to sauce with veg. Place into a ramakin, repeat with remaining beef.
- Preheat a fry-pan over a med/high heat. Add oil and when hot add the kumara and potatoes. I like to let them cook for a couple of minutes to crisp before moving or turning them. After a couple of minutes add in the thyme and season with salt and pepper. When nice and golden remove and place on top of the beef. Place back into the oven to warm or serve straight away. Delicious.