Barolo-braised beef and shallot pie with parsnip and potato mash
- December 2011
- Serves 6
- 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.
- 33.6g (15.6g saturated)
- 44g (11.4g sugars)
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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