Barolo-braised beef and shallot pie with parsnip and potato mash

Barolo-braised beef and shallot pie with parsnip and potato mash
  • Serves icon Serves 6
  • Time icon Takes 35 minutes to make, 3 hours 10-40 minutes to cook

Beef shin is slowly cooked in Barolo red wine then topped with a creamy parsnip and potato mash. It makes a perfect pull-out-of-the-freezer Christmas Eve pie.

Nutrition: per serving

Calories
746kcals
Fat
33.6g (15.6g saturated)
Protein
53g
Carbohydrates
44g (11.4g sugars)
Fibre
9.8g
Salt
1.3g
Calories
746kcals
Fat
33.6g (15.6g saturated)
Protein
53g
Carbohydrates
44g (11.4g sugars)
Fibre
9.8g
Salt
1.3g

Ingredients

  • 1.2kg beef shin, cut into chunks
  • 2 tbsp seasoned flour for dusting
  • 4-5 tbsp olive oil
  • 1 small onion, very finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 5 garlic cloves, crushed
  • Small bunch of fresh thyme
  • 3 bay leaves
  • 600ml Barolo red wine
  • 350ml good-quality beef stock
  • 500g parsnips, cut into chunks
  • 850g floury potatoes (such as maris piper), cut into chunks
  • 85g butter, plus extra to top
  • Good splash of double cream
  • Grating of fresh nutmeg
  • 15 shallots, peeled

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Dust the beef in seasoned flour. Heat 2 tbsp olive oil in a heavy-based casserole and fry the beef in batches over a medium heat until browned all over, adding more oil if necessary. Lift out with a slotted spoon and set aside.
  2. Heat another 1 tbsp olive oil in the casserole and gently fry the onion, celery and carrot for 10 minutes until soft. Add the garlic and fry for a couple of minutes, stirring, then return the beef to the pan along with the thyme and bay leaves.
  3. Pour over the red wine and stock, then bring to the boil. Cover, transfer to the oven and cook for 2½-3 hours until really tender.
  4. Meanwhile, put the parsnips and potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes until tender. Drain, then return to the pan over a low heat and mash (or use a potato ricer), adding 75g of the butter and the cream. Season with nutmeg, salt and pepper and set aside. Meanwhile, heat the remaining butter in a frying pan and gently fry the shallots until golden.
  5. Remove the casserole from the oven and stir in the shallots. Turn up the heat to 180°C/fan160°C/gas 4. Transfer the beef and shallots to a 2.5 litre pie dish and cover with mash. Rough up with a fork, dot with the extra butter and return to the oven for 30-35 minutes until golden brown. Serve with seasonal veg.

delicious. tips

  1. Allow the filling and mash to cool, then assemble into a pie. Open-freeze until solid, then wrap well in cling film and foil and store in the freezer for up to 2 months. Cook from frozen, adding 30 minutes to the cooking time – ensure it’s piping hot before serving.

    Or, make the filling up to 2 days before, keep covered in the fridge, then continue from step 4.

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