Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Rich beef filling with an almond crumb top.
Equipment: Large casserole; baking dish
Measures and names
Ingredients
- 700 g stewing beef, cubed
- 250 g mushrooms
- 1 onion
- 3 garlic cloves
- 1 tbsp tomato purée (tomato paste)
- 400 ml beef stock
- a splash of red wine
- 60 g ground almonds
- 40 g grated cheese (topping)
- 1 tbsp oil
- 20 g butter
- Thyme
- Salt and black pepper
Method
- Heat the oil in a casserole and brown the beef in batches over a high heat. Remove to a plate.
- Add the butter and cook the onion and mushrooms for 6 minutes, until golden.
- Stir in the garlic and tomato purée for 1 minute, then add the stock, wine and thyme. Return the beef, season, cover and simmer gently for 1 hour 30 minutes, until tender.
- Heat the oven to 200°C (fan 180°C). Tip the filling into a baking dish — if the sauce is thin, bubble it down first.
- Mix the ground almonds and cheese and scatter evenly over the top.
- Bake for 15–18 minutes, until the crumb is deep golden. Serve with buttered greens.
Swaps and tips
An almond crumb gives a crisp, pastry-like top without the carbs. The filling can be made a day ahead.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 5 g | 3 g | 31 g | 484 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
