Steak Casserole with Sweet Potato Crust
Serves: 8
Prep time: 20 minutes
Cook time: 2 hours 10 minutes
2 ½ serves per portion
Recipe courtesy of Arlene Roberts, Mount Morgan
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 shallots, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 1kg steak, fat trimmed, diced
- 1 capsicum, diced
- 2 cups mushrooms, sliced
- 410g can baby corn, drained and sliced
- 420g can kidney beans, drained and rinsed
- ½ cup beef stock, salt reduced
- ½ cup vegetable stock, salt reduced
- Black pepper, to taste
- 400g sweet potato, roughly chopped
- ¼ cup milk, reduced fat
Method:
- Preheat oven to 150oC.
- HEAT oil in frypan over medium heat. Add onion, shallots, carrots and celery, cooking gently until onion begins to caramelize. Transfer to a bowl and set aside.
- ADD steak to pan, cooking until sides begin to brown. Remove from heat.
- LAYER the steak, onion mixture, capsicum, mushrooms, corn and beans in a large casserole dish.
- COMBINE the beef and vegetable stock in a bowl, seasoning with black pepper. Pour over the steak and vegetables.
- PLACE lid on dish and bake for around 2 hours.
- MEANWHILE, bring a large saucepan of water to the boil. Add sweet potato and cook until tender. Drain and return to pot, and mash with milk and pepper to taste.
- ADD to top of casserole in last 30 minutes of cooking time. Continue to bake until golden.
- SERVE with steamed green beans.
What's Great About It:
This casserole is a versatile recipe that can be made with any combination of vegetables and meat. Try substituting the steak for chicken, pork, lamb, beef strips or mince.
