Recipes

Steak & Port Wine Mushroom Pie

Recipe Created for Wilcox Potatoes

Ingredients

• 1kg Wilcox Red Jackets Potatoes
• 1 litre chicken stock
• 2 tablespoons cooking oil
• 500g prime beef chunks
• 4 large flat mushrooms
• 60mls port
• 50g butter
• 1 large white onion, peeled and roughly chopped
• 50g flour
• 500mls beef stock

Instructions

Peel the potatoes and cut into large chunks. Place in a pot and cover with the chicken stock. Heat to a simmer and cook for 20 minutes or until the potatoes are tender when pierced with a knife. When cooked blend the potatoes in a food processor with just enough of the chicken stock to give you a puree. Set the potatoes aside.

While the potatoes are cooking, heat the oil in a large deep-sided frying pan. Brown the beef in 2 batches on all side then drain on paper towels. Chop the mushrooms roughly and add to the pan along with the port. Stir on a high heat until the juices released from the mushrooms have reduced. Set mushrooms aside and clean out the pan.

Set the oven to heat to 180°C. Place the clean pan back on the heat with the butter. Melt the butter then add the chopped onions. Sweat on a low heat for 5 minutes. Add the flour and stir constantly for around 2 minutes. Slowly add the stock while stirring continuously. Bring back to a simmer then remove from the heat. Stir in the seared beef and mushrooms. Pour pie mix into an oven safe pie dish. Cover with the potato puree. Bake for 30-40 minutes until heated through.

Serves 6

Recipe © Copyright Genevieve Knights 2010

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