Beef Bourguignon Pie
Ingredients
- 1kg beef brisket, (chopped into cubes)
- 2 tbsp plain flour
- 2 tbsp olive oil
- 6 rashers smoked streaky bacon, (sliced)
- 300g shallots, (peeled)
- 250g brown cup mushrooms, (sliced)
- 2 garlic cloves, (sliced)
- 1 tbsp tomato purée
- 1 bouquet garni (see tip
- 750ml red wine
- 1 tbsp plain flour
- 400g shortcrust pastry
- 1 beaten egg, (to brush)
- mashed potato, (to serve)
- steamed greens, (to serve
Method
- Toss the beef in the flour to coat.
- Heat 1 tbsp of the oil in a large pan and brown the meat in batches, then transfer to a plate and set aside.
- Preheat the oven to gas 3, 170°C, fan 150°C.
- Add the remaining oil and cook the bacon, shallots, mushrooms and garlic for 10 minutes until golden.
- Stir through the tomato purée and fry for 1 minute before returning the beef with its juices and the bouquet garni to the pan.
- Pour over the wine and bring to the boil.
- Cover with a lid and transfer to the oven to cook for 2 hours.
- Remove the lid and cook for a further 30 minutes to reduce and thicken.
- Increase the oven to gas 7, 220°C, 200°C fan.
- Dust a clean surface with the flour, then roll out the pastry to cover your pie dish, approx 24cm (9in).
- Carefully transfer the beef bourguignon to the pie dish.
- Brush the edge of the dish with egg and cover with the pastry.
- Pinch the edges of the pastry and decorate with any trimmings.
- Bake for 20 minutes until golden.
- Tip: To make a bouquet garni, tie a small bundle of fresh parsley, thyme and a bay leaf together with string. This keeps the herbs together while cooking and makes it easy to remove before serving.