Savory Beef & Potato Pie

Instructions:

Step 1: Prepare the Beef Stew

1. Spray a large frying pan with nonstick cooking oil spray.
2. Brown the beef pieces in batches over high heat to sear the surfaces and lock in flavor.
3. Add the onions, crushed garlic, and carrots. Cook for 3–4 minutes until the vegetables have softened slightly.
4. Stir in the tomato purée, Worcestershire sauce, dried herbs, and black pepper.
5. Transfer the entire mixture into a slow cooker.
6. Pour over the prepared beef stock and stir well to combine.
7. Cover and cook on the low setting for 6–7 hours (or the high setting for 3–4 hours) until the beef is meltingly tender.
8. Thickening (Optional): If the gravy appears too thin, stir in the cornflour slurry (cornflour mixed with cold water) about 30 minutes before the end of the cooking time.

Step 2: Prepare the Crispy Potatoes

1. Peel the potatoes and cut them into chunky, chip-shaped pieces.
2. Parboil the cut potatoes in lightly salted boiling water for 5 minutes, then drain them thoroughly.
3. Spray a baking tray with nonstick cooking oil spray, spread the potatoes out in a single layer, and season generously with your chosen herbs, salt, and pepper.
4. Bake the potatoes in an oven preheated to 200°C (180°C fan) for 25–30 minutes, turning them halfway through, until they are golden brown and crisp.

Step 3: Assemble and Finish the Pie

1. When the stew filling is cooked, transfer it from the slow cooker into a large, shallow ovenproof dish.
2. Arrange the cooked, crispy potatoes neatly over the top of the stew to create a complete covering.
3. Return the assembled pie to the oven at 200°C (180°C fan) for a final 15–20 minutes, which ensures the chips get extra crispy and the stew is piping hot.
4. Optional Cheese: If using, sprinkle the reduced-fat grated cheese over the top for the last 5 minutes of baking.
5. Serving Suggestions
6. Serve immediately with simple green vegetables like steamed green beans or peas, or a light side salad.
7. A dollop of plain yogurt or low-fat sour cream mixed with a little mustard makes a great, creamy topping alternative.