Beef bourguignon cottage pieby Iris Blake |
| Preperation time: 25 mins Cooking time: 3 hours Serves: 4 |
| Recipe Ingredients |
| For the bourguignon: 1 tbsp sunflower oil; 200g bacon lardons; 500g braising steak, cut into bitesized chunks and seasoned; 250g button mushrooms; 225g small shallots, peeled; 2 garlic cloves, crushed; 1 tbsp demerara sugar; 1 pint red wine; 400ml beef stock; 1 tbsp cornflour, loosened with 1 tbsp red wine; For the mash: 1 kg floury potatoes, quartered; 50g butter; 100ml milk. |
| Recipe Method |
| Heat the oil and fry the bacon until browned.
Using a slotted spoon remove and set aside. Add the beef to the pan
and brown all over. Add the mushrooms, shallots, garlic, sugar, red
wine and stock. Bring to a simmer, partly cover with a lid and
leave to simmer for about 2 hours until the beef is tender. Set up a colander over another pot and pour the beef mixture into it. Put the contents of the colander into a large pie dish . Re-boil the sauce and thicken with the cornflour by adding a little at a time, stirring continously. Spoon the sauce over the beef mixture and gently stir everything into an even layer. Leave to cool. Meanwhile make the mashed potatoes by boiling the potatoes for about 15 minutes or until tender. Drain and add the milk and butter to the potatoes a little at a time whilst mashing. Season. Spread the mash over the beef mixture and using a knife make ridges in the mash. Bake in the oven 180c, gas4 for 40 - 45 minutes until piping hot. |
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