Name: Beef Casserole With Cheese And Potato Dumplings Recipe
Total time: 140 min
Yield: 6
Cuisine: British

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This british classic makes the perfect winter comfort food. 

How to make Beef Casserole With Cheese And Potato Dumplings Recipe

Emma Braz

Crawler

British

<p>This british classic makes the perfect winter comfort food. </p>

Olive oil

Gravy or casserole beef,  cut into 2cm cubes

Pearl onions,  peeled,  halved

Bacon rashers,  rind and excess fat trimmed,  coarsely chopped

Garlic Cloves,  Crushed

Small button mushrooms

1 x can diced tomatoes

Massel beef stock

Tomato paste

Coles italian red wine vinegar

Salt & freshly ground black pepper

Large desiree potatoes,  peeled

Milk

Butter

Self-raising flour

Coarsely grated cheddar

Finely Grated Parmesan

Chopped fresh continental parsley

Preheat oven to 180c. Heat half the oil in a 2l (8-cup) capacity heatproof, ovenproof ceramic casserole dish over medium-high heat. Add half the beef and cook, stirring, for 2 minutes or until brown. Transfer to a bowl. Repeat with the remaining beef.

step 1

Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp. Add beef, mushrooms, tomato, stock, tomato paste and vinegar. Season with salt and pepper and bring to the boil. Cover and bake in oven for 1 1/2 hours.

step 2

Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.

step 3

Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.

step 4

Taste