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Martha’s Beef bourguignon pie
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You can’t beat a hearty bowl of beef stew to keep you warm during the winter months – so this will go down a treat with your family!
Serves: 4 - 6
500g braising or stewing steak
1 tbsp plain flour
1 tbsp olive oil
200g pack smoked bacon lardons
2 cloves garlic, peeled and crushed
200g shallots, peeled and halved
200g button mushrooms
2 tbsp tomato purée
200ml red wine
400ml beef stock
320g pack puff pastry sheets
1 medium Waitrose British Blacktail
Free Range Egg, beaten
1. Preheat the oven to 180°C, gas mark 4 and have a large casserole dish with a lid ready.
2. Toss the steak in the flour until well coated, and then season with salt and pepper. Heat the olive oil in the casserole dish over a medium heat and fry the meat until brown all over. Remove from the pan using a slotted spoon and set to one side.
3. Keep the casserole dish on the heat and add the bacon lardons and crushed garlic. Fry for 2-3 minutes until the bacon is crisp, then add the shallot halves and mushrooms, and stir to combine.
4. Stir in the tomato purée, red wine and beef stock, then return the steak to the pan. Bring the mixture to the boil and use a wooden spoon to scrape the bottom to get all the flavours into the filling. Cover with the lid and bake in the oven for 2 1⁄2 - 3 hours.
5. When the filling is cooked, transfer into a large pie dish and allow to cool briefly. Turn the oven up to 200°C, gas mark 6.
6. Cut a large circle out of the puff pastry just big enough to cover the pie dish. Lay the pastry over the filling and crimp the edges onto the dish. Pierce a hole in the centre for steam to escape and glaze the pastry with beaten egg before baking for 20-25 minutes until golden brown and crisp on top. Serve with mash and fresh veg.
Typical values per serving: