Delicious, healthy and super easy to prepare comfort food! You can cook in a pressure cooker, oven dish with a lid, on the stove top or your slow cooker!
500 grams of diced beef
2 rasher of bacon diced
1 large onion diced
1 large carrot diced
1 cup of frozen peas
1 1/2 – 2 cups of beef stock
2 tablespoons of plain flour
1/2 cup cream
50 grams of grated tasty cheese
2 large potatoes boiled and mashed with butter and cream, cracked salt and pepper
What to do:
Peel, boil and mash your potatoes to your liking. I like to add butter, cream, salt and cracked pepper, set aside.
Turn the pressure cooker on to the heat/saute setting. (If using a stove top pressure cooker, heat the element to medium to high heat)
Add the splash of Olive Oil and let it heat up to medium heat. Brown the beef, bacon, onion and then add the carrot. Add the Outback Ranch, Stockman’s Whip and plain flour. Give it a good stir to combine the spices and flour. Add the beef stock and stir to combine. Pop on the lid and wait for it to pressure up. You will know the pressure is right when the cooker steams for about 30 seconds and then stops. Cook for 30 – 45 minutes. Let out the pressure, take off the lid and test the meat for tenderness. If almost tender to your liking add the peas and the cream, if not cook a little longer before adding. Stir to combine. Pop the lid back on and cook for another 5 – 10 minutes or until the sauce is thick and the peas are cooked. Let it cool and then ladle into single serve (or a large) casserole dish. Top with the mashed potato and an extra sprinkle of Outback Ranch Spice. Pop into a preheat 180°c oven and bake until the potato is golden brown.