Steak, mushroom & cheese in a Guinness sauce
This is actually a variation of the Rough, Tough Gentlemans Pie (from The Londoner blog – see below for link) that I made a few weeks ago. Son wanted to have a go at preparing it, but in a casserole format, rather than as a pie. We opted to omit the carrots this time, and added extra mushrooms instead. Also, we added what seemed like a LOT of finely grated strong, English cheddar, and stirred it into the sauce. It made it rich, and creamy, and very delicious.
To go with it, we needed some crunch, and so I made potato wedges again (they are popular in our house). It also needed something to mop up the gravy. I had some leftover pizza dough in the fridge, and so I used a large blob of that, rolled into a thick base, covered in herb butter and grated cheese. Because of the thickness, it felt very focaccia-like 😊
New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊