British Pie Week Recipe: Rich and Tasty Beef Bourguignon Pie

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Serve with root vegetables and mash potato for a truly hearty evening meal...

British Pie Week Recipe: Rich and Tasty Beef Bourguignon Pie

© The English Provender Co.

It's officially British Pie Week 2013 (4-10 March) so to celebrate we're going to be bringing you a whole host of tasty pie recipes - sweet and savoury - that you can whip up in your spare time.

This traditional beef version is one of our favourite recipes and will warm you up on even the coldest winter night...

Rich and Tasty Beef Bourguignon Pie

Serves: 6

Ingredients:

4tbsp oil
800g diced braising steak, dusted with 2tbsp plain flour, seasoned
200g Un-smoked bacon Lardons
400g Shallots, peeled
250g Button mushrooms
300ml Beef stock
300ml Red wine
2tsp The English Provender Co. Grated Hot Horseradish
2 tsp Very Lazy Chopped Garlic
375g ready-made puff pastry
Milk - for brushing

Method:

Heat 2tbsp oil in a casserole and brown the steak and remove to a plate.

Fry the bacon until crispy and remove to the plate.

Add 1tbsp oil and brown the shallots, then remove to the plate. Repeat with the mushrooms. Add everything back to the casserole with the stock, wine, horseradish and garlic paste. Simmer for 1 hr.

Heat oven to Mark 6/200°C. Transfer everything to a pie dish.

Roll out the pastry and cut a circle just bigger than the dish. Mould extra pastry onto the edge of the pie dish and brush with milk. Put the pastry lid on top and crimp the edges. Make 2 slits in the top of the pastry; brush with milk. Cook for 25-30 mins.

Tip: Other flavour combinations to try - Swap the beef, mushrooms, beef stock and wine for pork shoulder, apple, chicken stock and cider.

What do you think? Leave a comment below to be in with a chance of winning a £100 goodie bag.

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