This is such a tasty dish and has not too many ingredients. I use gravy beef for this recipe. I check the meat before adding the potatoes, making sure it is tender. You can also use topside or ...
Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook ...
Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the ...
This pie has an old-fashioned shortcrust pie pastry — crisp and tasty and the perfect balance for the rich juicy beef casserole filling. To achieve the best possible flavour I always recommend ...
Melt-in-your-mouth and perfectly proportioned, beef cheeks really are a cut above. Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller.