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Spring Beef Pie with Potato Topping

Spring Beef Pie with Potato Topping

This is just something I whipped together and once in the oven you can actually forget about it, a slow cook, it takes care of itself really.

The twist on this is the fact its a little lighter than the normal stew, I wanted to make something a little more summery. However I did go popping potato on top, reason being they had been lying in my fridge and I had to make the most of them before they went off (so excuse the heavy topping).

Recipe below:


  • Pack of Stewing beef, (should already be cube sized, otherwise cut into 2 inch cubes)
  • 3 tablespoons Rapeseed oil (or whatever oil you prefer)
  • 2 medium onions diced finely
  • 2 medium carrots cut in very small cubes
  • 2 celery stalk cut in small pieces
  • 2 garlic cloves, minced finely
  • 4 sprigs fresh parsley with stalk
  • 1 litre vegetable stock hot
  • Handful of baby carrots or young carrots cut in half then 2 lengthwise
  • Handful of garden peas
  • 5-6 Russet potatoes peeled and cut into thin slices in blender
  • Salt and pepper

How to Make:

1. Season the meat with salt and pepper and set aside.

2. Prepare all your vegetables in different bowls and set aside. There are vegetables diced very small for the first mix to cook with the meat and you have another list of spring vegetables cut in medium sized cubes that are added after the meat is cooked so keep them separated. Add cold water to the potatoes so they don’t turn black.

3. In a large pan melt the olive oil, and add the minced onions, , carrots, garlic and celery to the pan and cook for 2 or 3 minutes, stirring until the onion is translucent.

4. Add the meat and brown on all sides.

5. Stir well with a wooden spatula to dislodge any pieces stuck to the pan and add the hot stock to 2/3 of the height of the meat, season "lightly" with salt and pepper.

6. This is where the ingredients to my Le Creuset pan and pop into the oven (cant pop the Le Creuset on the oven top as induction) and cook with lid on for 1 1/2 hours to 2 hours over 140-160 degree fan oven or until the meat is very tender, stirring from time to time and adding more warm stock if needed but never over 2/3 of the height of the meat.

7. Add the baby carrots peas and any other spring veg you fancy within the stew.

8. Have a quick check of the seasoning and if happy, look to place the potato slices in order around the pan to cover the stew. Feel free to sprinkle cheese over if you fancy at this point, then add another layer and a spray with rapeseed oil (or olive oil – whatever you have to hand) alongside a little more cheese. Transfer it back in the oven 160 degrees for a further 20 mins.

9. The topping should be golden brown and crisping.

Now simply let cool and enjoy!


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