Beef Bourguignon Pie

Preparation time: 10 minutes

Cook time: 50 minutes

Nutrition facts (per serving): 459 cal (5 g fat, 33g protein, 6g fiber)

Count on this Beef Bourguignon Pie to make your dinner extra special and surprise your loved one with the ultimate flavors.

Ingredients (8 servings)

28 ounces topside beef, trimmed, diced

1 onion, chopped

2 tablespoons sunflower oil

1 tablespoon rosemary leaves, chopped

4 slices flat pancetta, chopped

2 garlic cloves, crushed

9 ounces button mushrooms, sliced

2 tablespoons plain flour

2 tablespoons tomato paste

1 cup red wine

1 cup beef consommé

2 fresh bay leaves

2 pounds Desiree potatoes, chopped

¼ ounce unsalted butter, melted

1/2 cup pure cream, heated

Chopped flat-leaf parsley, to garnish

Preparation

Pour 1 tablespoon oil into a casserole over medium-high heat. Cook the beef in batches for 4 minutes until brown. Remove and set aside. Stir in remaining 1 tablespoon oil to the pan, then add onion, rosemary, pancetta, and garlic and sauté until the onion is soft. Toss in the mushrooms and cook for 3 minutes, then stir in flour and cook for 1 minute. Add tomato paste then for another 1 minute. Return the cooked beef to the same pan along with wine, consommé, and bay leaves. Season and bring to the boil, then remove from the heat. Cover then continue cooking for about 1 hour in the oven until the meat is soft.

Remove the lid from the top and return the pan to the oven for another 20 minutes until the sauce has thickened. Transfer the beef mixture to a suitable baking dish and cool. During this time, place the potato in a saucepan of cold, salted water and bring to a simmer over medium-high. Cook for about 15 minutes until soft. Drain and pass the cooked potatoes through a ricer until smooth. Stir in the butter and cream and adjust seasoning. Preheat the grill to medium-high. Spread the potato mash evenly over the meat and use a fork to make a slight indentation in the surface. Grill for 5 minutes until golden. Garnish with parsley and serve.