adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef bourguignon pie
Beef bourguignon pie
0 Likes
Prep Time:
30 minutes
Cook Time:
106 minutes
Total Time:
136 minutes
Indulge in a gourmet twist on the classic French dish with our Bourguignon Pie recipe.
Ingredients:
  • 36.80 gm sunflower oil
  • 800g topside beef, trimmed, cut into 2-3cm pieces
  • 1 onion, finely chopped
  • 20.00 ml chopped rosemary leaves
  • 4 slices flat pancetta, finely chopped
  • 2 garlic cloves, crushed
  • 250g button mushrooms, sliced
  • 40.00 ml plain flour
  • 44.40 gm tomato paste
  • 250ml red wine
  • 250ml beef consomme
  • 2 fresh bay leaves (see note)
  • 1kg desiree potatoes, chopped
  • 30g unsalted butter, melted
  • 125ml cream
  • Finely chopped flat-leaf parsley, to garnish
Instructions:
  • Preheat your oven to 180°C.
  • In a flameproof casserole, heat 1 tablespoon of oil over medium-high heat. Brown the beef in batches for 3-4 minutes each. Set the browned beef aside.
  • Pour the remaining 1 tablespoon of oil into the pan. Add onion, rosemary, pancetta, and garlic; cook until the onion softens. Add mushrooms and cook for 2-3 minutes. Stir in flour and cook for 1 minute. Mix in tomato paste and cook for 1 more minute. Add the beef back to the pan along with wine, consommé, and bay leaves. Season, bring to a boil, then remove from heat. Cover and cook in the oven for 1 hour until the meat is tender. Uncover, return to the oven for 20 minutes until the sauce thickens. Transfer the beef mixture to a 1.5L (6 cup) baking dish and let it cool.
  • While waiting, gently cook the potato in a saucepan of cold, salted water until tender (12-15 minutes). Drain and use a ricer or mash to achieve a smooth texture. Combine with butter and cream, season to taste.
  • Heat up the grill to a delicious medium-high temperature.
  • Spread the creamy mashed potatoes over the savory meat, gently create a decorative pattern with a fork, then grill until beautifully golden. Finish by adding a sprinkle of fresh parsley before serving.

Similar Recipes