Open red wine beef pie, roasted garlic mash and balsamic beans
- oil spray, to grease
- 800-850g gravy beef, visible fat removed, cut in 2.5cm chunks
- 3 medium onions, chopped
- 1 pottle (140g) no-added-salt tomato paste
- 1 ¼ cups red wine
- 1 ½ cups no-added-salt liquid beef stock
- salt and freshly ground black pepper, to taste
- 4 bulbs garlic
- olive oil, to drizzle
- 2 large orange kumarasweet-potatoX, peeled, chopped
- ¼ cup trim milk
- 2 tablespoons olive oil
- 1 sheet puff pastry
- 350g green beans, trimmed
- 1 tablespoon balsamic vinegar
1 Heat oil spray in a large deep frying pan then brown meat in 2 batches. Set aside. Add onions to pan and gently cook for about 5 minutes until soft. Add tomato paste. Cook for 1-2 minutes. Add wine and bring to the boil. Return browned meat with its juices back to pan along with beef stock. Simmer over a low heat, covered, for 1 hour 15 minutes until meat is tender and sauce has thickened. Season to taste.
2 Meanwhile, preheat oven to 220ºC. Cut off the top third of each garlic bulb and arrange on a piece of tin foil. Drizzle with olive oil then fold up foil and bake in oven for 35-40 minutes or until garlic is soft.
3 Boil kumara until soft. Drain and mash with milk, the third oil measure and soft garlic squeezed out of skin. Season to taste.
4 Roll out puff pastry 4-5cm longer on one side. Use a ramekin as a stencil to cut out 6 x 9cm-diameter pastry circles. Lay pastry circles on a tray lined with baking paper. Bake for 10-15 minutes or until pastry is puffed and golden.
5 Heat a little oil spray in a frying pan. Add beans and stir-fry for 2 minutes. Add balsamic vinegar. Continue to stir-fry for 1-2 more minutes. To serve, divide beef stew among plates and top with a pastry round. Serve with a spoonful of mash and beans on the side.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 7g
Make it gluten free: Check stock and pastry are gluten-free variaties.
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