Beef Bourguignon Pie

Method

1. 1

   Preheat the oven to 180°C/fan 160°C/gas mark 4. Heat 2 tablespoons of the oil in the casserole pan over a high heat. Add half the beef and cook until browned. Transfer to a large bowl, then repeat with the rest of the beef.

2. 2

   Add another tablespoon of oil to the empty pan, then add the bacon and cook over a high heat until just golden. Transfer to the bowl with the beef. You may have some lovely burnt bits left on the bottom of the pan – don’t throw these away as they add flavour. Splash in some water, scrape them up with a spatula or wooden spoon and add them to the beef.

3. 3

   Heat the remaining tablespoon of oil in the pan, add the shallots, garlic and mushrooms, and cook for 3–4 minutes over a medium heat to get a little colour. Reduce the heat and return the meat to the pan. Add the thyme and flour and stir in well. Add the Bovril, wine and stock, stir well and bring to a very gentle simmer.

4. 4

   Cover tightly with the lid and place in the centre of the oven to cook for 2½ hours or until the meat is just tender. Slow and low is the secret here. You’re looking for the equivalent to a very low simmer – just a murmur of bubbles, as we like to say. Check it every 40 minutes and if it looks a little dry, top up with some water and give it a stir. To see if the meat
   is tender, pinch a piece between your fingers or two spoons – it should give really easily. Season with pepper (no salt) and leave to cool.

5. 5

   Turn up the oven to 220°C/fan 200°C/gas mark 7 and place a baking sheet on the middle shelf to preheat. On a lightly floured work surface, roll out two-thirds of the pastry to about 3mm thick and use it to line your pie dish, letting the excess pastry drape over the sides. Pile in the filling. Roll out the remaining pastry to about 5mm thick, to the shape of the pie, allowing enough excess to reach just over the edges. Place on the pie and trim away any excess.

6. 6

   Press the pastry edges together with your fingers to seal, or use the back of a fork. You can also crimp the edges (see page 210). Brush with beaten egg. Make two deep incisions on opposite sides of the pie – these will act as vents for steam to escape during baking.

7. 7

   Scrunch up your pastry trimmings and roll out to about 2mm thick, then cut out some pastry leaves and use them to decorate the top of the pie. Brush with more beaten egg. If you don’t have time for this, you can sprinkle the top of the pie with polenta, which gives a really pretty texture.

8. 8

   Place the pie in the oven on the preheated baking sheet. Cook for 10 minutes, then lower the heat to 200°C/fan 180°C/gas mark 6 for another 30 minutes or until the top is puffy and golden. Serve with green beans.

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