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.
Tips
- Beef substitute - if you're unable to get beef shin or cheek, braising steak works well and turns out beautifully tender too.
- Swap – use ready rolled puff pastry instead of the mash topping, if you like.
- Make ahead and freeze - assemble as 1 large or 6 individual pies, leave to cool then wrap well with cling film and then freeze for up to 3 months. Defrost overnight, then heat in a medium oven (180C fan) for 20 to 30 minutes until golden and bubbling, or bake from frozen, adding an extra 30 minutes.
- Slow cooker - to make the bourguignon (step 1) in a slow cooker, reduce the liquid to 150ml stock and 200ml wine and cook on low for 6 hours.
- This cheesy beef bourguignon pie recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- beef dishes
- shepherd's pie
- creamy chicken, gammon and leek pie
- fish pie
- fish and chip pie
- spicy veggie pies
- vegetable and lentil cottage pie
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BREAKFAST AND BRUNCH RECIPES
Start your day right with some delicious savoury breakfast and brunch ideas. There's a common ingredient to most of the recipes...eggs...we love them!!
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
- 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.
- 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.
- 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.
Recipe Collection Spotlight...
8 DELICIOUS COMFORTING SAVOURY PIES
It's cold outside and you've just come home...one of the best things to come home to, or cook (if you haven't been able to make ahead) is a pie!
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Cheesy Beef Bourguignon Pie
Ingredients
- 2 tbsp vegetable oil
- 800 g (1.8 lb) beef shin or cheek diced into 5cm pieces (see Notes)
- salt
- 120 g (4.2 oz) unsmoked bacon lardons
- 100 g (3.5 oz) shallots peeled and halved or quartered, depending on their size
- 2 cloves garlic chopped
- 100 g (3.5 oz) chestnut mushrooms halved or quartered, depending on their size
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 250 ml (1 cup) beef stock (see Notes)
- 600 ml (2 ½ cups) red wine (see Notes)
- 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 Notes):
- 1.2 kg (2.6 lb) Maris Piper potatoes peeled and cut into small chunks
- 40 g (1.4 oz) unsalted butter
- 60 ml (2.2 oz) whole milk (I use semi-skimmed)
- 1 tbsp wholegrain mustard
- 50 g (1.8 oz) mature cheddar or gruyere grated
- salt and freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
Notes
- Beef substitute - if you're unable to get beef shin or cheek, braising steak works well and turns out beautifully tender too.
- Swap – use ready rolled puff pastry instead of the mash topping, if you like.
- Make ahead and freeze - assemble as 1 large or 6 individual pies, leave to cool then wrap well with cling film and then freeze for up to 3 months. Defrost overnight, then heat in a medium oven (180C fan) for 20 to 30 minutes until golden and bubbling, or bake from frozen, adding an extra 30 minutes.
- Slow cooker - to make the bourguignon (step 1) in a slow cooker, reduce the liquid to 150ml stock and 200ml wine and cook on low for 6 hours.
- This cheesy beef bourguignon pie recipe is easily adapted if you’re cooking for less or more people.
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