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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 713.8
  • Total Fat: 25.5 g
  • Cholesterol: 133.3 mg
  • Sodium: 301.3 mg
  • Total Carbs: 73.7 g
  • Dietary Fiber: 9.3 g
  • Protein: 45.8 g

View full nutritional breakdown of Beef & Roasted Garlic Pie calories by ingredient
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Beef & Roasted Garlic Pie

Submitted by: PRINCESS_TWISTY

Introduction

From "Essentials of Slow Cooking" From "Essentials of Slow Cooking"
Number of Servings: 8

Ingredients

    1 head garlic
    4 tbsp olive oil
    3 tbsp plain flour
    salt & pepper
    1.25kg lean beef (e.g. round steak)
    4 shallots, finely chopped
    0.5 cup dry red wine
    1 cup beef broth
    3 carrots, cut into 0.5-inch pieces
    3 stalks celery, cut into 0.5-inch pieces
    2 bay leaves
    1 strip lemon zest, about 3 inches long
    1kg potatoes, peeled & cut into 1.5-inch chunks
    1 cup heavy (double) cream
    2 tbsp parmesan cheese
    2 tsp dry mustard

Directions

Preheat oven to 200 deg. C. Using a sharp knife, cut 6-12mm from the top of the garlic head. Drizzle with 1 tbsp of the olive oil. Wrap with aluminium foil and bake until the cloves are very soft, about 30 minutes. Remove the foil and let the garlic cool. Using a small spoon, remove the soft garlic pulp, discarding the skin. Set aside.

On a plate, stir together the flour and a dash of salt & pepper. Turn the beef chunks in the seasoned flour, shaking off any excess. In a large frying pan over medium-high heat, warm the remaining 3 tablespoons of olive oil. Working in batches, cook the beef, turning frequently, until evenly browned on all sides, 5-7 minutes. Set aside.

Add the shallots to the pan and saute over medium-high heat until softened, about 1 minute. Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Add the broth and the reserved garlic and bring to a boil, stirring to break up the garlic.

Transfer the beef and any accumulated juices to a slow cooker. Add the garlic-broth mixture and the carrots, celery, bay leaves and lemon zest. Cover and cook until the beef is very tender, 3 hours on high or 6 hours on low.

Preheat the oven to 180 deg. C. About 30 minutes before the beef is done, put the potatoes in a large pot filled with enough salted cold water to cover. Bring to a boil over a high heat and cook until the potatoes are tender when pierced with a fork, 15-20 minutes. Drain the potatoes and return them to the pot. Add the cream, sprinkle in the parmesan cheese and mustard powder, and mash the potatoes with a potato masher until smooth. Season generously to taste with salt & pepper.

When the beef is done, remove and discard the bay leaves and lemon zest. Transfer the beef, vegetable and sauce to a 23-30cm baking dish. Using a wooden spoon, press down lightly on the meat chunks to break them up slightly and spread them evenly. Spread the mashed potatoes evenly over the top. Bake until the potatoes are golden brown, about 30 minutes.

Using a large spoon, scoop the beef & potatoes into warmed bowls and serve. Makes 8 equal servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PRINCESS_TWISTY.






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