Cheesy beef bourguignon pie
- November 2021
- Serves 6
- Hands-on time 20 min, plus 2-2½ hours oven time
Why serve beef bourguignon with separate sides when you can top it with rich, cheesy mash and transform it into a pie? Batch cook and freeze.
Have you tried our ultimate beef bourguignon yet?
- 19.6g fat (7.9g saturated)
- 43.8g (4.2g sugars)
- 2 tbsp vegetable oil
- 800g beef shin or cheek, diced into 5cm pieces
- 120g unsmoked bacon lardons
- 100g shallots, peeled and halved
- 2 garlic cloves, chopped
- 100g button mushrooms
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 250ml beef stock
- 600ml red wine
- 1 bay leaf and ½ bunch thyme, tied together to make a bouquet garni
- Buttered greens to serve
For the topping
- 1.2 kg maris piper potatoes
- 40g unsalted butter
- 60ml whole milk
- 1 tbsp wholegrain mustard
- 50g mature cheddar or gruyère
- Heat the oven to 150°C fan/ gas 31⁄2. Heat the oil in a large hob-safe casserole (with a tight lid). Season the beef with salt, then fry in 2 batches over a medium-high heat, turning with tongs, until a deep brown. Return all the beef to the casserole, stir in the lardons, shallots, garlic and mushrooms, then cook for 2 minutes. Add the plain flour and cook for 1 minute. Stir in the tomato purée, then slowly add the beef stock and wine. Add the tied herbs, season, cover and cook in the oven for 2-21⁄2 hours or until the meat is very tender.
- Put the potatoes in a large pan of cold salted water. Cover, bring to a simmer, then cook gently for 10 minutes or until tender to the tip of a dinner knife. Drain and leave to steam dry in the pan for 10 minutes. Mash or use a ricer, then beat in the butter, milk, mustard and two thirds of the cheese. Season to taste.
- To assemble, spoon the mash on top the bourguignon in the casserole, sprinkle with the rest of the cheese, then grill for 5 minutes until the cheese is golden and melted (or see Make Ahead). Serve with greens.
Easy swaps: Use ready-made puff pastry instead of the mash topping.
Assemble as 1 large or 6 individual pies, wrap well, then freeze for up to 3 months. Defrost overnight, then heat in a medium oven for 20-30 minutes until golden and bubbling, or bake from frozen, adding an extra 30 minutes.
To make the bourguignon (step 1) in a slow cooker, reduce the liquid to 100ml stock and 200ml wine and cook on low for 6 hours.
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