Roastie-topped Steak & Stout Pie

Let’s get cooking!

• Step 1 of 4

  sear & fry

  Tumble diced beef in salt and pepper. Add 1 tbsp of oil to a large heavy based pan and place on a high heat. Once it’s good and hot add your beef in batches (adding more oil as needed) and sear well, setting it to one side as it’s done. Lower the heat to medium and fry the bacon until it begins to render and crisp up. Add onion, carrot, celery and leek and fry until they begin to soften and lightly colour. Add the garlic and fry for a minute. Stir in your flour and cook for another minute.

• Step 2 of 4

  let it stew

  Gradually add the stock and stout to your pan. Add Worcestershire sauce, tomato puree, brown sugar, thyme, bay leaves and your seared beef to the pan (add the beef resting juices for extra flavour) and bring to a simmer. Once simmering, turn the heat to low and cook with a lid for 1 hour and 30 mins, stirring occasionally. Remove the lid and simmer for a further 35 minutes until the sauce has the consistency of gravy. Season to taste.
• Step 3 of 4

  crush your tates

  While the filling is cooking, tip your Nanna Tate Super Crunch Roasties onto a chopping board and crush.

• Step 4 of 4

  assemble & bake

  Preheat oven to 180^oC / Fan 160^oC / Gas 4.

  Carefully transfer your filling to a deep ovenproof dish and spread the crushed roasties on the top.  Place the oven and cook for 35-40 minutes, until the roasties are golden and crunchy. Sprinkle with chopped parsley and serve.