- 2 tablespoons olive oil
- 800g gravy beef, trimmed, cut into 2.5cm pieces
- 1 medium brown onion, chopped
- 2 small carrots, halved, cut into 2cm pieces
- 1 celery stick, trimmed, cut into 2cm pieces
- 2 garlic cloves, crushed
- 1 tablespoon sweet paprika
- 1/2 teaspoon caraway seeds
- 2 tablespoons plain flour
- 420g can Heinz Big Red condensed tomato soup
- 3/4 cup Massel beef stock
Sour cream mash
- 1.25kg sebago potatoes, peeled, chopped
- 1 cup sour cream
- 1/2 cup grated tasty cheese
- Step 1Heat half the oil in a large frying pan over medium-high heat. Cook the beef, in batches, for 5 minutes or until browned all over. Transfer to the bowl of a slow cooker.
- Step 2Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until vegetables just start to turn golden. Add garlic, paprika and caraway seeds. Cook, stirring, for 1 minute. Add flour. Cook, stirring, to coat vegetables.
- Step 3Gradually add soup and stock, stirring to combine. Transfer mixture to slow cooker. Season with pepper. Stir to combine. Cover slow cooker with lid. Turn on to low. Cook for 6 hours or until beef is very tender. Preheat oven to 220C/200C fan-forced. You will need to stir the mixture occasionally during the last 2 hours cooking to prevent it from sticking and burning to the edge of the slow-cooker bowl.
- Step 4Meanwhile, make Sour cream mash: Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until tender. Drain well. Return potato to pan over low heat. Mash until smooth. Stir in sour cream and cheese. Season with pepper.
- Step 5Spoon beef mixture into a 4.5cm deep, 24cm (top) round pie dish. Dollop mash on top (you may need to spread top slightly with a spatula). Bake pie dish on a baking tray for 25 to 30 minutes or until top is golden. Serve.
- Low carb
- Lower gi
For the pressure cooker: Follow steps 1, 2 and 3 transferring beef and vegetable mixture to an 8-litre capacity pressure cooker. Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 35 minutes. Release steam, following manufacturer’s instructions. Follow steps 4 and 5. Serve.
For the stovetop: Follow steps 1, 2 and 3 using a large, heavy-based flameproof dish. Cover. Bring to the boil. Reduce heat to low. Simmer for 3 hours, stirring, or until beef is tender. Remove from heat. Stir in 1/4 cup extra beef stock, if too thick. Follow steps 4 and 5. Serve.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas