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Cheesy Beef Bourguignon Pie

Deborah
Beautifully tender and full of flavour beef filling, topped with a deliciously cheesy mashed potato topping.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Slow cooker timing 6 hours
Total Time 8 hours 50 minutes
Course Main
Cuisine British, French
Servings 6 people

Ingredients
  

  • 2 tbsp vegetable oil
  • 800g beef shin or cheek diced into 5cm pieces (see Notes)
  • 120g unsmoked bacon lardons
  • 100g shallots peeled and halved
  • 2 garlic cloves chopped
  • 100g button mushrooms (see Notes)
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 250ml beef stock
  • 600ml red wine
  • 1 bay leaf and 0.5 a bunch of thyme tied together to make a bouquet garni
  • buttered greens to serve

For the topping (see Notes):

  • 1.2kg 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 Notes for using a slow cooker. Heat the oven to 150C fan/gas mark 3.5. 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 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.
  • 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 buttered greens.

Notes

  • I wasn’t able to get beef shin or cheek, so used shoulder braising steak – it turned out beautifully tender.
  • I’m not a fan of white/button mushrooms, so I use chestnut mushrooms instead.
  • 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 100ml 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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Keyword beef cheeks, beef shin, cheesy, comfort food, mashed potatoes, shoulder braising steak