Beef Stroganoff Pie

Directions

1. Heat the olive oil in a large pot over medium-high heat. Brown the beef in batches until well coloured, then remove and set aside.

2. In the same pot, cook the onion for 5–6 minutes until softened. Add the mushrooms and cook until lightly golden and most of their moisture has evaporated.

3. Return the beef to the pot. Sprinkle over the Mingle Stroganoff Seasoning and stir well to coat.

4. Pour in 350ml beef stock, then add the Dijon mustard and Worcestershire sauce if using. Stir to combine and bring to a gentle simmer.

5. Cover and cook on low for 1.45-2 hours, stirring occasionally, until the beef is fork tender. If the sauce is a little thin, remove the lid and simmer for 10–15 minutes until thickened.

6. Around the 2-hour mark, boil the potatoes in salted water until tender. Drain well, then mash with the butter and milk. Season generously with salt and pepper. Keep the mash slightly firm so it crisps nicely in the oven.

7. Preheat the oven to 200°C. Spoon the beef filling into a baking dish and spread the mash evenly over the top. Rough up the surface with a fork so it gets nice and crispy, sprinkle with cheese if using.

8. Bake for 20–25 minutes, or until the mash is golden and the filling is bubbling. For an extra crispy top, finish under the grill for 2–3 minutes if needed.