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Beef And Wine Potato Pie

Western.Chefs's picture
Ingredients
  Chuck steak 3 Pound
  Lean streaky bacon 8 Ounce, rinds removed
  Lard 2 Ounce
  Plain flour 3 Tablespoon
  Red wine 1⁄2 Pint
  Stock 1⁄4 Pint
  Mixed herbs 1⁄2 Teaspoon
  Bay leaf 1
  Garlic 1 Clove (5 gm), crushed
  Onions 8 Ounce, peeled and sliced
  Small button mushrooms 6 Ounce
For the mousseline potatoes
  Old potatoes 3 Pound, peeled and boiled
  Hot milk 1⁄2 Pint
  Eggs 3 , separated
  Cheddar cheese 3 Ounce, grated
  Butter 2 Ounce
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Mince the chuck steak and bacon, or ask your butcher to do it for you. Melt half the lard and quickly fry the mince until it starts to brown. Stir in the flour and cook for a few minutes. Add the wine and stock slowly, stirring all the time. Add the herbs, bay leaf and garlic. Turn the mixture into a large entree-type ovenproof dish or a 30.5 cm (12 inch) diameter shallow casserole. Cover and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes.
For the mousseline potatoes, sieve the potatoes. Beat the hot milk, egg yolks, grated cheese, butter and chopped parsley into the potatoes. Season to taste. Whisk the egg whites until stiffand fold in.
Melt the rest of the lard and fry the onions until golden. Add the mushrooms and cook for 5 minutes. Drain well and stir into the mince. Cover with the mousseline potatoes and return to a moderately hot oven (200°C/400°F, Gas Mark 6) to bake for about 30 minutes or until golden brown. Serves 6
Note: If preparing ahead of time, cover the mince with the mousseline potatoes, then allow to cool. Cover the dish or casserole and refrigerate. When needed, reheat in a moderately hot oven (200°C/400°F, Gas Mark 6) for 50 minutes, covering with foil after 30 minutes if the top is too brown.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Potato

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