Cheesy Beef Bourguignon Pie

This cheesy beef bourguignon pie is another totally delicious recipe from November last year's Delicious magazine! I'm definitely going to be making more recipes from it...

As per my tips below, at the time I was making it, there was no beef shin or cheeks in the supermarket I was shopping in, so I bought shoulder braising steak.   I also decided after reading the recipe that I could cook the bourguignon in the slow cooker, I would do that...it turned out amazing...sooooo tender and full of flavour.

I made the cheesy potato topping as per the instructions, and it's totally delicious too...it goes perfectly with the pie filling!

This is definitely one of David's new favourites...and it's so comforting too.

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How to make this Cheesy Beef Bourguignon Pie

Ingredients

• 2 tbsp vegetable oil
• 800g beef shin or cheek, diced into 5cm pieces (see Tips)
• salt
• 120g unsmoked bacon lardons
• 100g shallots, peeled and halved or quartered depending on their size
• 2 cloves garlic, chopped
• 100g chestnut mushrooms, halved or quartered depending on their size
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 250ml beef stock (see Tips)
• 600ml red wine (see Tips)
• 1 bay leaf and 0.5 a bunch of thyme, tied together to make a bouquet garni
• salt and freshly ground black pepper
• buttered greens, to serve

For the topping (see Tips):

• 1.2 kg Maris Piper potatoes, peeled and cut into small chunks
• 40g unsalted butter
• 60ml whole milk (I use semi-skimmed)
• 1 tbsp wholegrain mustard
• 50g mature cheddar or gruyere, grated
• salt and freshly ground black pepper

Instructions

1. See Tips for using a slow cooker. Heat the oven to 150C fan/gas mark 3.5 if not using the slow cooker. For both methods, heat the oil in a large hob-safe casserole (with a tight lid) or large frying pan (if using the slow cooker). Season the beef with salt, then fry in 2 batches over a medium-high heat for approx 5 minutes, turning with tongs, until a deep brown. Return all the beef to the casserole or frying pan, 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 (see Tips). Add the bouquet garni, season, cover and either cook in the oven for 2 to 2.5 hours or until the meat is very tender, or transfer to a slow cooker and cook on low for 6 hours.
2. 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.
3. Heat the grill to high. To assemble, remove the bouquet garni, and if cooked in the oven, spoon the mash on top of 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 within Tips). If cooked in the slow cooker, transfer the bourguignon to an oven proof dish or pie dish and follow the instruction above for topping with the mash and then grilling. Serve with buttered greens.