Chunky Beef & Cauliflower Pie

INGREDIENTS:

600g beef chuck, blade, gravy, or brisket, 3em diced
1 tbsp olive oil
200g button mushrooms halved
2 cloves garlic, finely chopped
2 tbsp tomato paste
500 ml beef stock
1 tbsp flour
2 bunches of spinach, washed and sliced
1 bunch of dill, finely chopped
2 tbsp sour cream
½ head cauliflower, cut into florets
2 sheets of butter puff pastry

SERVES: 4

PREPARATION: 10 mins
COOKING: 2 hrs 25 mins

PROCESS:

1. Preheat oven to 170°C.

2. Toss beef in oil. Heat a large cast-iron casserole pot and brown in 2-3 batches. Set aside. Add mushrooms and garlic and cook until golden. Return beef to pan, add tomato paste and stir to coat. Add stock and bring to a boil.

3. Cover with a piece of baking paper and lid and place in the oven for 1½ hrs or until beef is almost tender. Top up with a little water or stock if needed.

4. Remove the casserole dish from the oven and set it aside. Sprinkle in flour and cook uncovered for 4-5 mins until the sauce has reduced and is thick.

5. Increase oven to 200°C. Add spinach, dill, and beef and stir until combined. Stir in sour cream and then the cauliflower. Transfer to a 2L capacity ceramic baking dish.

6. Lay the pastry over the pie and press down the edges to seal. Make a slit in the centre for steam to escape. Bake uncovered for 40 mins or until golden and puffed.

TIPS:

1. To reduce cooking time, try beef rump. Reduce the stock to 250ml, skip step 3 and continue as per the recipe.

2. Try English, baby or frozen spinach.

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