Beef Stroganoff is one of my family’s favourite dishes. I was cooking it again today using Beef Mince that was much cheaper than Steaks, and I decided to serve it with Mashed Potato. Then, I hit on this idea. Cover the Beef Mince Stroganoff with the Mashed Potato and bake it in the oven. Another variation of Cottage Pie.

Makes

4 Servings

Ingredients

500g Beef Mince
1 large Onion *sliced
8 Mushrooms (about 300g) *sliced
1 clove Garlic *finely chopped
2 tablespoons Oil OR Butter
2 tablespoons Plain Flour
1 to 2 teaspoons Ground Paprika
1 cup Beef Stock *OR 1 cup Water and 1 Beef Stock Cube
Herbs of your choice *optional, I added some Thyme Leaves
1/2 cup (125ml) Sour Cream
Salt & Cracked Pepper

Method
  1. Heat Oil (OR Butter) in a large frying pan over medium-high heat, cook Beef Mince, Onion and Garlic until Beef Mince is cooked.
  2. Add Mushrooms and stir for a few minutes. Add Flour and Paprika, and stir for a minute. Then add Beef Stock (OR Water and Beef Stock Cube).
  3. Bring it to the boil. Check the flavour and add Salt if needed. Reduce heat to medium-low and simmer until the sauce is slightly thickened. Stir in Sour Cream and set aside.
  4. Meanwhile, cook Potatoes in a separate saucepan of salted water until tender. Drain well. Return to the saucepan and add Butter. Use a potato masher to mash until smooth. Add Milk and stir until well combined. Taste it and season with Salt and Pepper.
  5. Preheat the oven to 220℃. Spoon the mixture into a large baking dish. Cover with the Mashed Potato and use a fork to spread over and make a pattern.
  6. Bake in the preheated oven for 15-20 minutes or until mashed potato is slightly browned. Serve immediately.