Beef bourguignon pie with a garlic and herb mash topping
This hearty beef bourguignon pie is a twist on the French classic, perfect for batch cooking or making ahead of time. Diced beef chuck is slow cooked in a rich Calvet red wine based broth, then topped with an irresistible garlic and herb mash. Roasted in the oven until the mashed potato topping turns golden brown, this simple but delicious dish is one few can turn down.
Ingredients
Metric
Imperial
Beef bourguignon base
- 600g of beef chuck, diced
- 4 rashers of smoked streaky bacon, roughly chopped
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, chopped
- 2 tbsp of tomato paste
- 2 tbsp of Doves Farm Organic Plain White Flour
- 250ml of Bordeaux red wine
- 500ml of beef stock
- 1 handful of fresh thyme
- 2 bay leaves
- 220g of chestnut mushrooms, quartered
- 1 bunch of fresh parsley, chopped
- 1 pinch of salt, to season
- 1 pinch of cracked black pepper, to season
Garlic and herb mash
- 700g of potatoes, peeled and roughly chopped
- 4 garlic cloves, minced
- 60ml of milk
- 100g of salted butter
- 1 handful of fresh parsley, chopped
- 1 handful of thyme, chopped
Equipment
- Piping bag with star nozzle
Method
For the beef bourguignon base, add the chopped bacon to a large pot and cook until crispy and the fat has rendered
- 4 rashers of smoked streaky bacon, roughly chopped
In the same pot, brown the beef cubes in batches until they are well seared on all sides
- 600g of beef chuck, diced
Add in the chopped mirepoix of onions, carrots and minced garlic. Cook until the vegetables are softened
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, chopped
Add in the tomato paste and stir to coat the meat and vegetables. After cooking out the paste for a minute or two, add in the all purpose flour then stir well. Add in the Calvet Prestige Bordeaux Red Wine and let it simmer and reduce
- 2 tbsp of tomato paste
- 2 tbsp of Doves Farm Organic Plain White Flour
- 250ml of Bordeaux red wine
Once the wine has reduced by half, add in the beef stock, thyme and bay leaves. Bring the mix to a simmer, then cover with a lid and leave to cook over a low heat for 2 hours, or until the beef is tender and the sauce has thickened
- 500ml of beef stock
- 1 handful of fresh thyme
- 2 bay leaves
Meanwhile, prepare the garlic and herb mash topping by placing the potatoes and minced garlic in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender - around 20 minutes
- 700g of potatoes, peeled and roughly chopped
- 4 garlic cloves, minced
Drain the potato mix then add them back to the pot along with the milk and butter, then mash until creamy. Stir in the chopped parsley and thyme, then season with salt and pepper to taste
- 60ml of milk
- 100g of salted butter
- 1 handful of fresh parsley, chopped
- 1 handful of thyme, chopped
When the beef has 30 minutes to go, add in the quartered mushrooms
- 220g of chestnut mushrooms, quartered
To assemble the pie, begin by preheating the oven to 180°C
Transfer the beef bourguignon mix to a medium sized baking dish then fill a piping bag fitted with a star nozzle with the garlic and herb mash. Pipe the mashed potatoes in alternating directions over the filling
Place the pie on a baking sheet, then bake in the preheated oven for 35 minutes until the mashed potato is golden brown
Once done, remove the pie from the oven and leave to cool for 5 minutes before serving. Enjoy with a glass of Calvet Prestige Bordeaux Red Wine
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