500 g (1 lb) floury potatoes, peeled and cut into chunks
2 tablespoons olive oil
450 g (14 1/2 oz) frying steak, sliced
2 garlic cloves, chopped
1 leek, sliced
350 g (11 1/2 oz) mushrooms, quartered
75 g (3 oz) butter
2 teaspoons paprika
1 tablespoon tomato purée
140 ml (4 1/2 fl oz) double cream
1 beef stock cube
150 ml (1/4 pint) water
50 g (2 oz) fresh breadcrumbs
2 tablespoons chopped chives
125 g (4 oz) Cheddar cheese, grated
salt and pepper
Cook the potatoes in a large saucepan of lightly salted boiling water for 12–15 minutes, until tender.
Meanwhile, heat the oil in a large pan and cook the steak for 3–4 minutes, until browned all over, then remove from the pan and set aside. Add the garlic, leek and mushrooms to the pan with one-third of the butter, and cook for 7–8 minutes. Stir in the paprika and tomato purée, followed by the cream, stock cube and measured water. Bring to the boil and simmer gently for 5–6 minutes to thicken slightly.
Drain the potatoes and return to the pan over a low heat to remove excess moisture. Turn off the heat, then mash the potatoes until smooth with the remaining butter. Season. Mix the breadcrumbs with the chives and Cheddar. Stir the beef and any juices back into the mushrooms, then divide between 4 individual pie dishes. Top each pie with mashed potatoes, then the topping. Cook the pies under a preheated grill for 5–6 minutes, until bubbling, golden and crunchy. Serve hot.