|1 tbsp tbsp||oil oil|
|700 g g||lean beef steak lean beef steak|
|3 tbsp tbsp||Belbake Plain Flour Belbake Plain Flour|
|2 cubes cube||beef stock beef stock|
|2 tbsp tbsp||Barbecue Sauce Barbecue Sauce|
|450 g g||potatoes potato|
|200 g g|| leftover veg
(boiled or roasted veg e.g. carrots, parsnip, cabbage and/or Brussels sprouts)
Beef stew pot pie with bubble & squeak topping
A great way to use up your leftover vegetables, this beef stew pot pie with bubble and squeak topping recipe is just ideal for winter evenings. Hearty and warming, serve with two portions of your favourite vegetables. Take a look at our top tips below if you want to get ahead and prepare for busy times.
1. Heat 1 tbsp oil in a casserole dish, brown 700g lean diced beef steak in batches. Set aside.
2. Add 2 thickly sliced onions, 2 sliced carrots and ½ tbsp water. Cook for 5 mins. Add 3 tbsp plain flour. Stir well. Return the meat back to the dish. Add 550ml of beef stock made with 2 stock cubes. Cook, covered at 160, 140ºC, gas 3 for 2 hours until the meat is tender. Stir through 2 tbsp barbecue sauce.
3. Put into a 23cm deep pie dish. Boil 450g halved peeled potatoes for 8 mins. Cool a little.
4. Grate, then gently mix with 200g chopped leftover boiled or roast veg such a carrots, parsnips, cabbage and/or Brussels sprouts. Spoon over the top of the meat. Brush with oil. Cook at 200ºC, 180ºC, gas 5 for 30 mins.
Want to get ahead?
Make ahead, allow to cool. Store in the fridge for up to 3 days. If baking from chilled cook for 40-45 mins.
Freeze whole, defrost overnight in the fridge. Cook for 40-45 mins.
Limited space in the freezer? Make the filling, allow to cool. Put into a zip-lock freezer bag. Make the topping, allow to cool. Put into a zip-lock freezer bag. When ready to assemble allow to defrost overnight in the fridge. Use within 3 days. Cook for 40-45 mins.