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Beef and Sweet Potato Pie
A rich and filling beef and sweet-potato pie
This didn't take long to bake in the oven, so it was just as well that the beef was braised to tenderise beforehand.
300g diced beef
1 beef Oxo cube
1 cup water
1 Tbsp brandy
1 tsp paprika
2 cups diced sweet potato, par-boiled
1 small onion, coarsely chopped
salt and pepper (optional)
3 cups diced sweet-potato + 2 cups diced white potato - boiled and mashed
1 level Tbsp gravy powder + a little water to mix
Place the beef, brandy and paprika in a small pan; sprinkle on the crumbled Oxo cube and add the water. Give it a stir, bring to the boil; then turn down the heat and simmer partially covered for 40 minutes.
Meanwhile, par-boil 2 cups of diced sweet potato with the onion along with a shake of salt and pepper if using. When softening slightly, drain and set aside until the beef is cooked. Boil the rest of the potato, drain and mash.
Use a strainer spoon to remove the beef from the stock and place in a bowl along with the par-boiled sweet potato and onion and carefully fold to combine. Mix the gravy powder with a little water to a thin cream and stir into to the cooled stock. In a suitable casserole, pour in enough of the stock to just cover the bottom before piling in the beef, onion and potato cubes; then pour over the remaining stock. Finally top with the mashed potatoes.
Bake on 162°C fan forced (180°C conventional) for about 25 minutes
Serves 3-4 with extra vegetables
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