Cheese Stuffed Mash Beef Pie
Ingredients
| 1 tbsp | 15 ml | Vegetable oil |
| 2.2 lb | Diced stewing beef | |
| 1 tbsp | 15 ml | Butter |
| 2 | Onions, diced small | |
| 2 | Cloves garlic, diced small | |
| 3 tbsp | 45 ml | Flour |
| 2 cups | 480 ml | Red wine |
| 1 1/2 cups | Beef stock | |
| 1 tbsp | 15 ml | Passata (tomato puree) |
| 1 tsp | 5 ml | Salt |
| 1 tsp | 5 ml | Pepper |
| 1 | Small block cheddar | |
| 3 cups | 720 ml | Leftover mash |
| 1 tsp | 5 ml | Salt (for the mash) |
| 1 tsp | 5 ml | Pepper (for the mash) |
Instructions
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Heat the oil in a large casserole dish and brown the beef.
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Remove from the pan and stir the butter in to deglaze the pan a little. Add the onion and sauté until soft, then add the garlic and cook for a further minute before stirring in the flour.
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Pop the beef back in, then pour over the wine, stock and passata. Season and place the lid on and let it bubble away gently until the meat is tender.
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Preheat the oven to 200°C/400°F.
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Meanwhile, season the mash and form into small circles. Chop the cheddar into cubes and place 1 in the middle of each circle, then fashion each into a ball of mash with a cheese centre.
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Pour the beef stew into a baking dish and top with the mash balls.
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Bake for around 30 minutes until the mash has crisped up and turned golden.
Video: https://www.facebook.com/JungleTwisted/videos/1681707565201766/?sk=h_chr