Leeky Beef layered Pie

A hearty warming winter casserole mixing beef hot pot with teriyaki style gravy.

For 4 people you will need:

500gms Rump Steak, thinly sliced
600gms par boiled potatoes sliced
1 teaspoon extra Virgin Olive Oil
1 leek washed and thinly sliced into rounds - including green stem
1 Cup of Mozzarella Cheese
1 Cup of Cheddar Cheese

For the Gravy:

1 clove garlic, finely chopped
125 ml Dark Soy Sauce
125 ml Sherry
2 teaspoons of Sugar
Black Pepper
Arrowroot to thicken
Your own favourite gravy recipe
Pre heat oven to 180c.


In a Wok or sturdy frypan heat up the olive oil till nearly smoking and quickly sear the beef strips for about a minute then remove to a side bowl. Do this in a couple of batches to avoid the meat stewing. Re-heat the wok and toss in the leek rings and stir fry, turn heat down and sweat them without burning for a few minutes. Remove to the same bowl that the beef strips are in.
Re-heat the wok and put all the gravy ingredients, bubble away for a few minutes and then thicken with cornflour and a touch of cold water until you get a good gravy consistency. Drain the juice s from the beef and leek into the gravy to capture all their flavours.

To Assemble:

Mix the Mozzarella and cheddar cheese together.
Using an oven to table Pyrex/Corning style casserole layer first ½ the meat, then ½ the potato, (keep the slices small for easy of serving) then the ½ cheese mixture, repeating again finishing with a cheese topping. Before putting the last layer of Potato and Cheese on the pie pour the gravy evenly throughout the dish.

Cook for about and hour, until top is golden

(if top cooks too fast place the lid on the casserole)


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