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MasterChef New Zealand


Beef, bacon and Guinness pie

Masterchef New Zealand - Beef, bacon and Guinness Hot Pot Pie
Recipe by Nigel Anderson

700g Rump beef, diced
Flour, to coat beef
30g butter
200g rind less bacon, diced
2 garlic cloves, crushed
1 onion, finely diced
1 cup button mushrooms, finely diced
2 tbs tomato paste
1 can Guinness
1 cup beef stock
3 Tbs thyme leaves, finely chopped
Olive oil
8 potatoes, peeled, 1/2 cm thinly sliced

1 Preheat oven to 180ýC.

2 Prepare pastry as per recipe. Line a pie tin with pastry and blind bake for 20-25 minutes or until cooked. Set aside.

3 Heat an oiled frying pan over a medium- high heat, coat beef lightly in flour, cook until  browned all over, remove from pan.

4 Place pan back over medium heat, add butter and cook bacon, garlic, onion and mushrooms until soft, add tomato paste, Guinness and stock, lower heat and allow to simmer for 2 hours or until sauce has reduced and thickened, season and stir through thyme.

5 Bring a saucepan of salted water to the boil, reduce to a simmer, blanch the potato for 3-4 minutes, drained and pat dry.

6 Heat an oiled frying pan over a medium heat, add potato and sauté until soft, season with salt and pepper.

7 Spoon the pie mixture into the prepared cooked pie tin, top with the potato slices, bake in the oven for 15-20 minutes or until potato is golden.