Gaucho Steak Pie Recipe

Season and brown

Pat beef cubes dry with paper towels. Season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbs vegetable oil and 1 tbs butter in a heavy ovenproof pot or Dutch oven over medium-high heat. In batches (do not overcrowd), brown beef cubes on all sides until deep mahogany (about 3–4 minutes per batch). Transfer browned beef to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook in the beef fat for 6–8 minutes until softened and beginning to color. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and braise

Pour in 250 ml red wine to deglaze, scraping up browned bits. Add 500 ml beef stock, 1 tbs Worcestershire sauce, 1 tsp oregano, 1 tsp smoked paprika, 2 bay leaves and 1 tsp brown sugar. Return beef and any accumulated juices to the pot. Bring to a simmer, then cover and braise on low on the stovetop or in a 150°C (300°F) oven for 2 to 2 1/2 hours, until beef is fork-tender.

Reduce and adjust

When beef is tender, remove meat with a slotted spoon into a bowl and reserve braising liquid (you will use approximately 300 ml for jus—if you have more, reduce separately). Skim excess fat. If filling seems too loose, mix 1 tsp cornstarch with 1 tbs cold water and stir into the simmering braising liquid; simmer 2–3 minutes until slightly thickened. Return meat to the sauce and keep warm. Discard bay leaves.

While the beef braises for the last 20–30 minutes, heat 1 tbs butter in a skillet over medium-high heat. Add quartered mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Cook without stirring for 2 minutes to brown, then stir and cook another 3–4 minutes until golden and any liquid has evaporated. Stir in 1 tsp fresh thyme. Fold the cooked mushrooms into the warm beef filling (this adds texture and flavor).

Cook potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are tender when pierced, 15–18 minutes. Drain thoroughly.

Mash and cream

Return drained potatoes to the hot pot to dry for 1 minute. Warm 150 ml milk and 50 ml cream together; melt 60 g butter into the warm dairy. Mash potatoes through a ricer or with a masher until smooth. Stir in warm milk-cream-butter mixture until silky. Add 30 g cream cheese (if using) for extra richness. Season with 1 tsp salt, 1/2 tsp pepper and a pinch (1/8 tsp) nutmeg. Taste and adjust seasoning.

Finish

Keep mashed potatoes warm until assembly. They should be pipeable but still soft enough to spread smoothly.

Collect about 300 ml reserved braising liquid (or reduce extra braising liquid to this volume). In a small saucepan, combine 300 ml braising liquid with 100 ml red wine and, if needed, 150 ml additional beef stock. Simmer over medium heat to concentrate flavors for 6–10 minutes until slightly reduced. Strain into a clean pan, whisk in 30 g cold butter off heat a little at a time to mount the sauce, creating a glossy jus. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Preheat and prepare

Preheat oven to 200°C (400°F). If using individual ramekins or a single baking dish, lightly grease and dust with 1 tsp flour (shake out excess).

Assemble pie

Spoon the warm beef and mushroom filling into your pie dish(es), distributing evenly. Top the filling with an even layer of the creamed mash, smoothing with a spatula or piping with a large star tip for a decorative finish. Brush the mashed potato surface lightly with beaten egg for a golden crust.

Bake

Place assembled pie(s) on a baking sheet and bake at 200°C (400°F) for 20–25 minutes, or until the top is golden and the edges are bubbling. If you prefer a darker top, finish under a hot broiler for 1–2 minutes—watch closely to avoid burning.

Serve

Remove from oven and allow to rest 5 minutes. Spoon red wine jus around or over the pie, garnish with chopped parsley if desired, and serve hot.