Graveyard Beef and Onion Pie
with Cheesy Mashed Potato Top and Green Beans
This Graveyard Beef and Onion Pie with Cheesy Mashed Potato Top and Green Beans is a frightfully delicious family feast. A dish just right for Halloween or chilly autumn evenings.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Onion
150
Green Beans
3
Garlic Clove
240
British Beef Mince
1
Dried Rosemary
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
20
Onion Marmalade
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potato chunks.
From your potatoes, slice some 1cm thick rounds, 3 per person (no need to peel) - these are going to be your 'gravestones'. Chop the remaining potatoes into 2cm chunks.
Lay the gravestones onto a baking tray, drizzle with oil and season with salt and pepper.
When the oven is hot, bake on the top shelf until softened, 18-20 mins. Turn halfway through.
When your pan of water is boiling, add the potato chunks and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and chop the onion into small pieces. Trim the green beans. Peel and grate the garlic (or use a garlic press).
Heat a frying pan with a drizzle of oil on medium-high heat.
Once hot, add the beef mince and onion. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add half the garlic and dried rosemary to the beef. Cook, stirring, for 30 secs.
Stir in the red wine jus, onion marmalade and water for the sauce (see pantry for amount). Bring the mixture to the boil, then reduce the heat slightly and simmer until thickened, 5-6 mins. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Once the potato gravestones have softened, remove them from the oven.
Once thickened, transfer the beef filling into an ovenproof dish and top with an even layer of mashed potato.
Stick the gravestones into the mashed potatoes to make your 'graveyard'. Scatter the cheese over the top.
Pop the ovenproof dish onto the (now empty) baking tray and bake on the top shelf of your oven until golden, 7-8 mins.
Wipe out the (now empty) mince frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat.
When ready, share your graveyard beef and onion pie between your plates.
Serve the green beans alongside.
Enjoy!
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