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Recipe by Merrilees Parker

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1. Heat oven to 140C/fan 120C/gas 1. Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
2. Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid. Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate. Using the rest of the oil, repeat until all of the beef has browned. Add the onion and thyme to the pan then cook for about 5 mins until softened. Stir in the mustard and cook for 1 min. Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
3. Return the beef to the pan, add the carrot, then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1½ hrs or until the beef is tender and the sauce has slightly reduced and thickened. Spoon into a 2 litre/3½ pint pie dish and leave to cool completely.
4. Increase oven temperature to 180C/fan 160C/gas 4. Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender. Drain, then mash with the reserved garlic, butter, milk and parsley. Season to taste, then carefully spread over the beef to cover completely and fl uff up with a fork. Bake for 25- 30 mins until heated through and lightly golden. Serve the pie straight away.
5. To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days.

Per serving

514 kcalories, protein 40g, carbohydrate 37g, fat 23 g, saturated fat 11g, fibre 4g, salt 1.2 g

Latest comments and suggestions

• cocina

  31 October 2007

  cocina rated and commented on this recipe

  

  Very nice on a cold wet day. Roasted a second bulb of garlic at the first burnt to a crisp with the bottom sliced off. Put second bulb in whole and came out lovely (worth getting your fingers sticky peeling the skin off).

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• Food Binder

  12 November 2007

  Food Binder rated and commented on this recipe

  

  I this pie for Sunday dinner for the family and it went down I storm. I did the meat in the slower cooker while I was at work on Friday and put the potato on on Satuday and the flavours just got better and better. Will make this again!!!!

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• Good Cooking

  22 November 2007

  Good Cooking commented on this recipe

  I have made this pie over and over and simply love it. It is so easy to make and has wonderful depth of flavour. I always get a good reaction to it with demands for second helpings! It is a great dish for a winter buffet as proposed in the original menu by Merrilees, needing nothing more than a green salad on the side. Absolute heaven for the host!

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• Rachel

  27 November 2007

  Rachel rated and commented on this recipe

  

  Husband not a great red meat lover but really enjoyed this one. Good idea about the slow cooker part will do next time.

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• Fave Recipes

  28 November 2007

  Fave Recipes rated and commented on this recipe

  

  I made this dish for a Buffet and everyone loved it. I cooked the meat the day before we wanted to eat it and put the garlic mash on the day we wanted to eat it. Delicious, will make again.

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• Kirsten

  17 December 2007

  Kirsten commented on this recipe

  I am planning to do this on Christmas eve. Looking forward to rating it in the new year.

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• Caitlinn

  03 February 2008

  Caitlinn rated and commented on this recipe

  

  The meat can be done in a slow cooker which makes it easy to assemble after a busy day!

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• Eleanor

  11 February 2008

  Eleanor rated this recipe

  

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• Valerie

  08 March 2008

  Valerie commented on this recipe

  This recipe sounds wonderful but it doesn't say how much beef to use - could you let me know so I can try it? Many thanks Val Salcombe

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• %%

  08 March 2008

  %% rated and commented on this recipe

  

  Really delicious. I used 750g of beef and 1kg potatoes to serve 4-6 as a main meal served with brocolli. Didn't roast the garlic as I was short of time, works well just crushed but will definitely try it next time roasted along with the slow cooker idea too.

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• sandra

  10 March 2008

  sandra commented on this recipe

  did as a stew indeed just add Suet dumplings in the last 30 mins of simmering, It's great:)

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• sandra

  10 March 2008

  sandra rated this recipe

  

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• recipes

  02 June 2008

  recipes rated and commented on this recipe

  

  Very nice - actually made it for dinner, then went out, so reheated it next day (which worked fine). A word of warning though, it is absolutely delicious cold from the frige - almost didn't bother reheating it.

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• Woody

  10 July 2008

  Woody commented on this recipe

  How much beef for this recipe. I have a buffet party this weekend and need to know fast.

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• pete

  21 July 2008

  pete commented on this recipe

  Can you please tell me how much braising beef is used? Thank you.

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• Lynsey

  04 October 2008

  Lynsey rated and commented on this recipe

  

  I too roasted the garlic whole. The finished dish was really nice and I will be making it again.

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Ingredients

• 1 garlic bulb
• 2 tbsp olive oil
• 1¼ kg trimmed braising beef , cut into bite-sized pieces
• 2 large onions , finely chopped
• 2 tsp chopped thyme
• 4 tbsp Dijon mustard
• 4 tbsp red wine
• 2 large carrots , roughly chopped
• 300ml beef or chicken stock
• 1.3kg floury potatoes such as (Maris Piper), cut into chunks
• 100g butter
• 125ml milk
• 4 tbsp chopped flat-leaf parsley

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Difficulty and servings

Serves 8-10 as part of a buffet

Preperation and cooking times

Prep 45 mins

Cook min 2 hrs

Ingredients

• 1 garlic bulb
• 2 tbsp olive oil
• 1¼ kg trimmed braising beef , cut into bite-sized pieces
• 2 large onions , finely chopped
• 2 tsp chopped thyme
• 4 tbsp Dijon mustard
• 4 tbsp red wine
• 2 large carrots , roughly chopped
• 300ml beef or chicken stock
• 1.3kg floury potatoes such as (Maris Piper), cut into chunks
• 100g butter
• 125ml milk
• 4 tbsp chopped flat-leaf parsley

Per serving

514 kcalories, protein 40g, carbohydrate 37g, fat 23 g, saturated fat 11g, fibre 4g, salt 1.2 g

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