On the Hunt for Yummy Rump?

Heartwarming dishes that make you feel fuzzy inside. 

When you're sitting around at home online, trying to get a job and the job market is overun with everyone else who is unemployed you, begin to feel a little dejected. 

It's a slow to start feeling because you believe you will get a job straight away. It can't be that hard. 

All sorts of stories inundate you on social media about being positive and the 'one door closes, another will open' mantra is playing over and over in your mind.

What do I do - I revert to food. In the fridge was a lovely packet of rump steak.

I could have just seared them in a frying pan or on the BBQ...instead, I thought I would revert to a food that warms me to the bone - a pie. 

noun

a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.

Is it still a pie if there's no pastry? Well, a Shepherds Pie has mash on top...so I guess so. I prefer chunks of meat in my pies and that's why I've used Rump steak. This doesn't mean it can't be replaced with Chuck steak if you have this at hand instead.

Let me know how it goes!

Rump Steak & Mushroom "Pie"?

Prep Time: 30 minutes
Cook Time: 30 minutes
Total: 1 hour

Recipe - Rump Mix

2 Carrots

1 Brown Onion

250g Button Mushrooms

2 Garlic Cloves

500g Rump Steak

2 tbsp. Olive Oil

Salt & Pepper - to taste

10g Butter

1 handful Cornflour

1 can chopped Roma Tomatoes

1 cup Chicken Stock

1 dash Worcestershire Sauce

1 dash BBQ Sauce

250g Shredded Tasty Cheese

Recipe - Mash Topping

5 large Brushed Potatoes

Salt

10g Butter

1 Egg

1 dollop Pouring Cream

Method

Start by placing a saucepan of salted water on high heat. Peel and chop potatoes - the smaller, the better as they will cook faster. Add to hot water gently so as not to burn yourself.

As they boil, get the rest of the veggies ready: peel and chop carrots and place on a plate.

Then take the outer skin off the onion and dice. Leave it on the plate beside the carrots.

Quarter the button mushrooms and leave on plate as well. Peel the garlic cloves and leave for later.

Trim the fat off the rump steak and cut into roughly 3-4cm squares. 

Heat a frying pan with the olive oil; once hot, carefully add the rump steak. Allow this to brown and season with salt and pepper to taste.

Once the steak is reasonably cooked, remove from the heat and place into a bowl - set aside.

In the juices left in the frying pan, add the diced onion. Stir until the onion becomes translucent in colour and then toss in the 10g butter and crush the garlic into the pan. Keep stirring in between each addition to ensure everything becomes well cooked and prevents the ingredients from sticking to the pan base. 

Add the chopped carrots and then the mushrooms. Once the vegetables have become a little tender, return the cooked rump steak to the pan.

Sprinkle a handful of cornflour over the pan mixture and stir through. Then pour in the canned tomato and chicken stock. Mix well.

At this point, if you taste the ingredients and find them slightly bitter you can add a sprinkle of caster sugar...if all is good, I like to add the Worcestershire and BBQ sauce for tastiness. Leave on a low heat to reduce the sauce whilst finishing mash. Turn on oven to  200 degrees Celsius.

In the meantime, check the potatoes. If a fork easily sinks into them, they're ready to be drained.

Using a ricer, place the chopped potatoes inside and press until all mashed into a bowl. Add the other 10g of butter; crack an egg in the bowl and pour in the dollop of cream. Stir through with a spoon until nicely amalgamated. Allow to cool.

Using a shallow baking dish, pour in the cooked steak and vegetable ingredients. Smooth over to make a level top.

Take the mashed potato and spoon onto the meat. Then using a fork, spread out over the dish until completely covered. Sprinkle with tasty cheese.

Cover the dish with aluminum foil and place into the oven for 20 minutes. Then remove alfoil to allow top cheese to brown. 

Serve in bowl or deep dish. Just devine!

Happy Hunting!