Braised beef & roasted garlic pie

Braised beef & roasted garlic pie

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(28 ratings)

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Cooking time

Prep: 45 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 8-10 as part of a buffet

Braised beef and roasted garlic pie makes for sophisticated comfort food

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
514
protein
40g
carbs
37g
fat
23g
saturates
11g
fibre
4g
sugar
0g
salt
1.2g

Ingredients

  • 1 garlic bulb
  • 2 tbsp olive oil
  • 1¼kg 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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Method

  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.

Recipe from Good Food magazine, January 2006

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Comments

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labouch's picture
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I love this recipe and have made it over and over for entertaining, great as it can be made in advance too. Lovely with green beans.

purpleflufff's picture
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I roasted the garlic whole as well. The whole thing was really very good. It is one of my favourite winter recipes now. I served it with a side of cabbage and it worked well. We have half the pie left for dinner tonight too. Lovely, will definately make again.

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

blagger's picture

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

Thank you.

chriwood's picture

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

dylanski's picture
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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.

sterling15's picture
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did as a stew indeed just add Suet dumplings in the last 30 mins of simmering, It's great:)

orbvalley's picture
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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.

valellard's picture

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

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

kirstcobweb's picture

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

leandas2007's picture
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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.

jasper1's picture
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Husband not a great red meat lover but really enjoyed this one. Good idea about the slow cooker part will do next time.

paulajones's picture

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!

elizabethknapp's picture
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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!!!!

chicagalesa's picture
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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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