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18 ratings

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

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• Rebecca

  24 May 2009

  Rebecca rated this recipe

  

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• Alisar

  23 July 2009

  Alisar rated and commented on this recipe

  

  Made this at the weekend for the in-laws, but left out the garlic as the grandmother in-law doesn't like it. I also used brandy in place of the wine as I'm allergic to wine, and also added a squeeze of tomato puree to add a bit more colour during cooking. This was delicious and is one that I will definitely make again - even the grandmother, who's not always a very good eater, requested seconds.

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• GailB

  26 September 2009

  GailB commented on this recipe

  Gorgeous and really comforting! Will 'definitely' be making this again....yum yum!

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• fridaygirl

  28 September 2009

  fridaygirl rated and commented on this recipe

  

  Made this for some friends at the weekend - and it went down really well - even my fussy teenage daughter loved it, and she demolished the leftovers! Fab!

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• Jennie

  16 October 2009

  Jennie rated and commented on this recipe

  

  Nice hearty meal, I slow cooked the meat too, love the mash!

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• Strelie

  25 October 2009

  Strelie rated and commented on this recipe

  

  Due to having a very fussy family I had to adapt this slightly and drop the mustard, but increased the wine. We still roasted the garlic but added this to the sauce and topped with potatoe slices. Sheer heaven!!!

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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

Preparation 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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