Description
A delicious twist on the classic cottage pie, this Beef Stroganoff version is topped with a crispy parmesan crust that adds a flavorful crunch to every bite.
Ingredients
- 800 g (1 lb 12 oz) chuck steak, gravy beef or braising steak
- – 1 tsp salt
- – ½ tsp cracked black pepper
- – 2 tbsp olive oil
- – 1 large onion, roughly diced
- – 1 tsp garlic, freshly minced
- – 400 g (14 oz) mushrooms, sliced
- – 2 tbsp plain (all-purpose) flour
- – 2 tbsp tomato paste (concentrated puree)
- – 1 tbsp sweet paprika
- – 1 tbsp Worcestershire sauce
- – 1 tsp Dijon mustard
- – 2 cups (500 ml) beef stock
- – 2 tbsp sour cream
- – 1.2 kg (2 lb 10 oz) all-purpose potatoes, peeled and quartered
- – 2 tbsp (40 g) unsalted butter
- – 1 cup (250 ml) milk, slightly warmed
- – 1 tsp salt
- – Olive oil spray
- – ½ cup (50 g) freshly grated parmesan
Instructions
1. Preheat the oven to 180°C (350°F). In a large skillet, heat olive oil over medium heat and add the diced onion and garlic. Cook until softened.
2. Add the beef and brown on all sides. Stir in the mushrooms, flour, tomato paste, paprika, Worcestershire sauce, and Dijon mustard. Pour in the beef stock and simmer until the sauce thickens.
3. In a separate pot, boil the potatoes until tender. Drain and mash with butter, warm milk, and salt.
4. Transfer the beef mixture to a baking dish and spread the mashed potatoes on top. Spray with olive oil and sprinkle with parmesan.
5. Bake for 25-30 minutes or until the top is golden and crispy. Serve hot and enjoy!
Notes
For a lighter version, use ground turkey or chicken instead of beef.
– Add a layer of sautéed spinach or kale between the beef and potato layers for extra nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg