Gruffalo crumble

I'm not sure my 2 year old fully believed me when I told him his dinner was Gruffalo crumble, but I do fancy he polished it off faster than usual!  Something a bit different from a beef pie, and probably not your usual summer fayre, but then again, we've not been having your usual summer weather!

You could add any veg you have lying around looking sad and lonely, or use a mix of frozen vegetables instead.

Beef Crumble

splash of olive oil
500g diced stewing beef
1 onion, sliced
5-6 carrots, chopped
3 sticks of celery, thinly sliced
1 courgette, cut into chunks
3 tbsp worcestershire sauce
200ml boiling water
3 tbsp gravy granules
half a pot of Quark (I use Sainsburys own brand)
50g butter or spread
150g plain flour
1tsp dried mixed herbs
50g dried grated hard cheese (eg Parmesan, though I use the Sainsburys Basics dried hard cheese)

Heat the olive oil in a pan and add the beef.  Saute until browned then scoop out, pop in a bowl and set aside.  Add the onion, carrot, celery, courgette and any other veg you want to use and saute for a few minutes until slightly softened.  Add the beef back to the pan, add the worcestershire sauce and cook for a minute or two.  Tip in the boiling water and simmer the ingredients for 10 minutes.

Meanwhile, cut the butter into cubes and put into a large bowl.  Add the flour and rub together until they resemble breadcrumbs.  If it seems a bit dry, add a tsp or two of olive oil.  Mix in the herbs and dried cheese.

Returning to your simmering pan, add the gravy granules and stir until a thick gravy forms around the beef and veg.  Add your Quark and stir well to combine.  If it seems too runny, add a few more granules, if too thick, add a splash of water and stir well.  Tip the mixture into a large ovenproof dish, top with the cheesy herby crumble mix, and bake at approx 180 degrees for 15-20 minutes until lightly browned and bubbling.

I outlined my feelings on using low fat or fat free dairy products when cooking for small children in this blog post - as always, do what you think is best.  If you prefer not to use a low fat product like Quark you can substitute any full fat soft cheese product that will withstand cooking - creme fraiche, marscapone or even something like Philadelphia.  For very small children, the combination of gravy granules and Parmesanalike does pack a bit too much salt, so either reduce/remove the cheese or make the filling with a low salt stock cube (like Kallo) and thicken with cornflour or thickening granules.

Winter Beef

Mmmmm, more slowcooker goodies.  What do you mean, you haven't bought a slowcooker yet?  To Argos with ye, now!

This isn't really a casserole, it doesn't have the requisite gravisauciness.  It's hard to define, really, if you don't really want to use the words 'beefy goodness'.  The beef just falls apart, the veg cook down to create a mass of... beefy goodness.

Well, you make it then try to describe it then, go on!

Serves 4 generously.  Chills/freezes well.

approx 1kg caesserole beef pieces
1 red cabbage, finely shredded
3 smallish parsnips, chopped
250ml red wine
2 crushed garlic cloves
1/2 tsp coarge ground black pepper
gravy granules, or 2 x beef stock cubes and thickening granules or cornflour.

Put everything bar the gravy granules in a slowcooker.  Cook for 8 hours on low.  If you plan on thickening with gravy, don't use stock cubes, it will be too salty, but if you're thickening with cornflour or similar, add 2 stock cubes now for flavour.

Before serving, stir in a few tsp of gravy granules or a little cornflour/cold water paste, and cook for 5-10 minutes more until thickened.

Serve with creamy mash, veg, or piled on top of a crisp-skinned, buttered jacket.

Beef pie

I make a slowcooker and a non-slowcooker version of this hearty pie.  I'll share the slowcooker version here, as it's what I made yesterday, and the other I'll share another time. 

You can throw the carrots into the slowcooker with the beef if you like, I like them a little al dente so cook them just before putting the pies in the oven, it only takes ten minutes.

Feeds 2 adults and 2 small people.

1 pack lean casserole steak, approx 500g
3-4 sticks of celery, finely sliced
1 red onion, finely sliced
2 cloves garlic, crushed
1tsp ground black pepper
1tsp dried mixed herbs
2-3 carrots
1 beef stock cube
gravy granules, cornflour or thickening granules
1 pack ready rolled puff pastry
1 egg and splash of milk, beaten together

Put the beef, onion, celery, garlic, herbs, pepper and stock cube in the slowcooker with a mugful of boiling water.  Cook on low for 7-8 hours.

to serve:

Cut the carrots into chunks and boil for 10 minutes. Drain, reserving the water.  Stir into the beef mix.  Thicken the liquid with cornflour, thickening granules or a little gravy granules (if serving to babies, avoid using gravy, as it ramps up the salt content; if you need to add another stock cube for flavour try to use a reduced salt version).  If more gravy is needed, use the cooking water from the carrots and thicken accordingly.  Tip into a pie dish, cut a lid to fit from the rolled puff pastry, brush with the egg wash and bake in a hot oven for 15-20 minutes until puffed up and golden brown.

Serve with peas or mixed vegetables.

You can make one big pie, or individual pies if you have a selection of dishes.  I am fortunate enough to have some charmingly 50's-retro Mason Cash pie dishes, so I get to make big pies and baby pies, thus...

Cute, no?