Beef and Mustard Pies with Champ
Photography Manja Wachsmuth.
This is a comfort food classic and is best made with a cut such as boneless shin or gravy beef to produce a rich and meltingly tender stew.
Serves: 4–6
INGREDIENTS
1 kilogram diced stewing beef
½ cup plain flour
olive oil
2 onions, diced
1 stick celery, finely sliced
1 large carrot, diced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon grain mustard
1 x 355 ml bottle pale ale
1 cup beef stock
sea salt and freshly ground pepper
Champ
1½ kilograms floury potatoes, peeled
1/3 – ½ cup cream
good knob of butter
2 spring onions, finely sliced
2 cloves garlic, crushed
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Preheat the oven to 150˚C.
Heat a little olive oil in a large ovenproof casserole or saucepan. Season the flour and toss through the beef, shaking off the excess. Brown the beef in batches until lightly golden, transferring to a plate as they brown. Add a little more oil to the pan between batches and don’t let the base of the pan catch and burn.
Add the onions, celery and carrot with a good pinch of salt and cook for 5 minutes, adding a splash of the ale to the pan if it’s too dry. Stir in the tomato paste, Worcestershire sauce, soy sauce and the mustard and cook for 1 minute. Add the ale and stock along with the beef and any meat juices. Season and bring to the boil. Place a piece of baking paper over the meat then cover tightly with a lid or foil. Braise for 2 hours, stirring every 30 minutes until the beef is very tender.
Champ: Cut the potatoes into chunks and cook in boiling salted water until tender.
Drain well and tip back into the saucepan. Place over a low heat to drive off excess moisture. Stir in the remaining ingredients and season well.
To assemble: Divide the beef between ovenproof ramekins and top with the champ, roughing it up with a fork. Drizzle over a little melted butter then bake until the filling is hot and the champ is golden.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.