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Friday, 1 August 2014

Asian Style Beef Pie

The weather forgot to be winter for a week, but the cold is back with a vengeance.
So another little tummy warmer for the family dinner or smart enough for entertaining casually.
This is not strictly a pie nor Asian except for the Thai spices. The flavours are subtle and the pie is quite rich, with the addition of the pureed sweet potato. You could always use pastry or another variety of potato as an alternative.
It can be totally made with the inclusion of the topping and sit waiting to pop into the oven to warm through half an hour before serving. Delicious and easy.

1 kilo beef chuck cubed
Rylstone olive oil
2 onions chopped finely
2 carrots sliced and quartered
2 cloves garlic crushed
1tablespoons dark soy sauce
2 teaspoons fish sauce
3 teaspoons palm sugar
1 large red chilli or 2 small very finely chopped.
750 ml beef stock
2 shallots

2 large sweet potato or 500 gram
large knob butter
1/4 cup milk
2 teaspoons crushed ginger
large knob butter
1/4 cup milk
2 teaspoons crushed ginger
3 tablespoons toasted chopped pecans ( optional )

 Drizzle beef with oil and brown in a casserole dish in two or three batches over a med heat.
Add the carrots onions and garlic and fry gently for a couple of minutes stirring it through the beef.
Add the stock, soy sauce, fish sauce,  palm sugar and chilli and bring to the boil. Cover and simmer for one and half hours. Add chopped spring onions just before serving.
Steam sweet potato and mix through butter and milk with the crushed ginger. Add the pecans last if using.
Divide the mixture into four ovenproof ramekins and top with the sweet potato and warm in a moderate oven for about half an hour.
Serve with steamed Asian greens.

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