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.
