Asian Potato and Meat "Pie"

There is something about digging into a soft billowy mass of mashed spuds fragrant with butter and milk that satisfies the inner child in anyone. Match it with tender strips of beef and savory gravy and you feel like you’ve just died and met your maker. I enjoyed my mom’s shepherds pie when I was growing up and loved to read about the steak and kidney pies of England (although I don’t like innards in any shape, size or form – that’s why I just read about them). After the excesses of Christmas and the almost puritan diets we have to go through after the holidays it’s nice to take a break and just have food that makes you feel, well, good.

I don’t eat beef often but when I crave for it then it has to be steak, in any form. If I am going to cook it at home then it will have to be paired with potatoes. I thought of incorporating two of my favorite sinful foods with an Asian flavor and it was very tasty. My mom dutifully pointed out to me that you don’t pair oyster sauce with potatoes but she is talking to a brick wall with this one because I will be making this again when the craving strikes.

Easy Asian Steak and Potato Pie
Serves 4 to 5 persons as a side dish

Freshly made mashed potatoes very generously whipped with lots of milk and butter and seasoned with salt.

500 gm sirloin strips
Olive oil
1 large white onion, sliced
Lots of garlic
2 Tablespoons oyster sauce (use the *Real* stuff)
¼ C water

1 large can button mushrooms, sliced

In a large pan sauté garlic and sliced onion in olive oil. When the onion is translucent increase the heat a little bit and add the beef. Fry the beef strips briefly, just enough to give it a little color and seal in the juices.

Mix the oyster sauce and water. Add to the beef and mix well. Let the whole mixture come to a boil. Cover tightly and lower the heat to the lowest setting. Let it simmer until the beef is very tender, depending on the beef this could take up to 30 minutes or and hour. Check every 15 minutes, stirring every so often. If the liquid seems very thick or has evaporated and the beef is still tough add a little water and stir in. Don’t add too much.

When the beef is nice and tender the sauce should have been thickened as well. Increase the heat to medium and mix in the mushrooms. Season with pepper. Taste before adding any salt, this step may be unnecessary (the oyster sauce and the long cooking time should be able to provide all the salt the beef needs).

Assemble individual sized oval or round medium glass ramekins (or extra large custard cups) in a large baking sheet. Divide the meat and mushrooms equally between the bowls. Spoon or pipe the mashed potatoes over the meat, spread evenly and neatly sealing in the meat completely.

Place in your oven and broil until the mashed potato is golden brown. Remove from the oven and the baking tray and serve. The beef and the potatoes can also be served separately or broiled in one large glass baking dish.