Easy Beef Stroganoff Cottage Pie
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As the cold weather starts creeping in, there's nothing better than ending a long day with a comforting, hearty meal. At the top of our list is this easy Beef Stroganoff Cottage Pie recipe. With chunks of succulent beef and a deliciously creamy mashed potato on top, every bite of this dish is bursting with flavour. All you have to do is combine some crowd-favourite ingredients, plus a few twists here and there, and voila! You've got yourself a meal that we’re sure will make it to your regular dinner menu rotation.
Here are the ingredients you need:
1. A kg of gravy beef, cut into 3cm pieces
2. Two tbsp of plain flour
3. Two tbsp of extra virgin olive oil
4. A brown onion, chopped
5. Two garlic cloves, crushed
6. Two tsp of smoked paprika
7. Two tbsp of tomato paste
8. A tbsp of wholegrain mustard
9. A cup of beef stock
10. 200g of Swiss brown mushrooms, thickly sliced
11. 100g of cup mushrooms, thickly sliced
12. 1/3 cup of sour cream
13. Fresh chives, chopped, to serve
14. Green beans, steamed, to serve
Ingredients for the mash topping:
1. 1.25kg of Sebago potatoes, peeled, roughly chopped
2. 1/3 cup of sour cream
3. 50g of butter, chopped
To begin, place the beef in a large bowl with flour, salt, and pepper. Gently coat the beef with the mixture and set it aside. Heat some oil in a casserole dish over medium-high heat. Cook the beef in three batches for 5 to 6 minutes or until evenly browned. Transfer the beef to a heatproof bowl and set aside.
Add some onions to the dish. Let it cook for 5 minutes or until it has softened. Add the garlic and paprika. Let it cook for a minute before stirring in the tomato paste, mustard, and beef stock.
Then, bring the ingredients to a boil. Return the beef to the dish and reduce the heat to low. Cover the dish and let it simmer for one and a half hours. Remove the lid and let it simmer for another hour. Add the mushrooms and season with salt and pepper. Let it simmer (uncovered) for a further 30 minutes or until the beef is very tender. Remove the dish from the heat and add the sour cream.
Meanwhile, preheat the oven to 200C or 180C fan-forced and make the mash topping.
Place the potatoes in a large saucepan and submerge them under cold water. Bring the potatoes to a boil. Let them boil for 2 to 15 minutes or until the potato is very tender. Once cooked, drain well and return them to the pan. Add some sour cream and half of the butter. Mash until you achieve a smooth texture or until the ingredients are thoroughly combined. Season with salt and pepper.
Carefully pour the mash topping over the beef mixture before spreading it with a spoon to cover the filling. Dot with remaining butter and pop it in the oven for 25 minutes or until the top is golden brown. Let it rest for 10 minutes before topping it all off with some fresh chives. Serve with beans, and enjoy!
Source: Taste
Here are the ingredients you need:
1. A kg of gravy beef, cut into 3cm pieces
2. Two tbsp of plain flour
3. Two tbsp of extra virgin olive oil
4. A brown onion, chopped
5. Two garlic cloves, crushed
6. Two tsp of smoked paprika
7. Two tbsp of tomato paste
8. A tbsp of wholegrain mustard
9. A cup of beef stock
10. 200g of Swiss brown mushrooms, thickly sliced
11. 100g of cup mushrooms, thickly sliced
12. 1/3 cup of sour cream
13. Fresh chives, chopped, to serve
14. Green beans, steamed, to serve
Ingredients for the mash topping:
1. 1.25kg of Sebago potatoes, peeled, roughly chopped
2. 1/3 cup of sour cream
3. 50g of butter, chopped
To begin, place the beef in a large bowl with flour, salt, and pepper. Gently coat the beef with the mixture and set it aside. Heat some oil in a casserole dish over medium-high heat. Cook the beef in three batches for 5 to 6 minutes or until evenly browned. Transfer the beef to a heatproof bowl and set aside.
Add some onions to the dish. Let it cook for 5 minutes or until it has softened. Add the garlic and paprika. Let it cook for a minute before stirring in the tomato paste, mustard, and beef stock.
Then, bring the ingredients to a boil. Return the beef to the dish and reduce the heat to low. Cover the dish and let it simmer for one and a half hours. Remove the lid and let it simmer for another hour. Add the mushrooms and season with salt and pepper. Let it simmer (uncovered) for a further 30 minutes or until the beef is very tender. Remove the dish from the heat and add the sour cream.
Meanwhile, preheat the oven to 200C or 180C fan-forced and make the mash topping.
Place the potatoes in a large saucepan and submerge them under cold water. Bring the potatoes to a boil. Let them boil for 2 to 15 minutes or until the potato is very tender. Once cooked, drain well and return them to the pan. Add some sour cream and half of the butter. Mash until you achieve a smooth texture or until the ingredients are thoroughly combined. Season with salt and pepper.
Carefully pour the mash topping over the beef mixture before spreading it with a spoon to cover the filling. Dot with remaining butter and pop it in the oven for 25 minutes or until the top is golden brown. Let it rest for 10 minutes before topping it all off with some fresh chives. Serve with beans, and enjoy!
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