Slow cooked meat is generally super moist and full of flavor.
This recipe certainly follows that rule.
The beef is so soft you can break it apart with a fork. No knife needed!
The onions are quite lovely. They absorb the beef juices while cooking. They are soft and full of flavor.
The mashed potatoes were absolutely delicious. I am not the biggest fan of processed cheese, but it mixes so nicely with the mash that every bite is full of the cheese flavor.
This dish reminded me a bit of shepherd’s pie. But just different enough to not be. . .
BEEF PIE SUPREME
1 1/2 Pounds Beef Chunks
1/4 Cup Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
3 Tablespoons Butter
1 Cup Water
1 Cup Diced Tomatoes
2 Teaspoons Worcestershire sauce
6 Carrots
12 Small Onions, Peeled
3 Cups Mashed Potatoes
1/2 Cup Processed Cheese Spread
Melted Butter
Cut meat into 1 1/2 inch cubes. Mix flour, salt, and pepper. Roll meat in mixture to coat on all sides. Brown meat well in hot butter, add water, tomatoes and Worcestershire. Peel carrots and cut into 1 inch crosswise slices. Peel onions, add both to meat. Cover tightly. Simmer for 2 hours. Stir occasionally to prevent sticking. Pour into a greased 2 quart casserole. With a mixer, blend together the mashed potatoes and cheese spread. Drop by spoonfuls around the rim of the casserole. Brush with melted butter. Bake in a 375 degree oven for 30 minutes.
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