MODERN MEAT & POTATOES

This comforting combo is just what we crave at this time of year, so we've updated some classic recipes to give you fresh, lighter versions of good old favourites

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Beef pie with crisp potato crust

Compared to serving a piece of meat, the quantity of meat in a pie can seem quite small once it is chopped up so we have added mushrooms for added bulk.

Serves 4 Prep 15 mins Cook 3 hrs FREEZABLE before topping

1 tbsp olive oil

500g beef braising steak, cut into chunks

1 onion, roughly chopped

250g pack mushrooms, sliced if large (we used oyster, but any will do)

1 tbsp tomato paste

1 tbsp plain flour

100ml red wine (or use stock)

200ml hot beef stock

350g potatoes, peeled

25g butter, chopped into small pieces

1 Heat the oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from the pan.

2 Add the onion to the pan and cook for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add the beef back to the pan. Cook, uncovered, over a gentle heat for around 2 hrs until the meat is really tender, topping up with water if needed. Pour the mixture into a 2-litre baking dish.

3 Heat the oven to 190C/170C fan/gas 5. Bring a pan of lightly salted water to the boil and cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is crispy.