You can use potatoes as a substitute for a pie crust!
3 large potatoes, washed and scrubbed
2 tablespoons olive oil
200 grams beef, (use tenderloin), sliced into 1/2-inch cubes
2 1/2 tablespoons butter, divided
1 cup fresh mushrooms, sliced
1/4 cup onion, finely chopped
1 teaspoon garlic, minced
1 1/2 tablespoons all-purpose flour
1 cup beef stock
1 teaspoon worcestershire sauce
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary
salt, to taste
1 tablespoon butter, melted
Poke potatoes on all sides with a fork. Arrange on a foil-lined baking tray. Bake in a preheated 450°F oven or in a turbo broiler set at 200°C for about 1 hour or until tender.
Heat olive oil in a frying pan. Add beef and sear until medium in doneness. Set aside but leave the oil in the pan.
In the same pan, melt 1/2 tablespoon butter. Sauté mushrooms over high heat until tender. Set aside.
Still using the same pan, melt remaining butter. Sauté onions until tender. Add garlic; sauté until fragrant. Add flour; cook for a minute over low heat. Increase heat and add stock. Whisk until smooth. Add cooked beef and mushrooms. Season with Worcestershire sauce, herbs, salt, pepper, and liquid seasoning. Set aside.
Slice off the top of each potato. Carefully scoop out most of the flesh and set it aside for another use. Leave enough potato in the skin so it stays intact. Brush all over with melted butter. Fill with beef-mushroom filling. Heat in the oven or turbo broiler for 10 minutes.
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