Braised beef & roasted garlic pie

Braised beef & roasted garlic pie

Braised beef and roasted garlic pie makes for sophisticated comfort food

Difficulty and servings

Easy

Serves 8-10 as part of a buffet

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 2 hrs

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.

Per serving

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

Recipe from Good Food magazine, January 2006.

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Latest comments and suggestions

Results 21-40

  • Binder photo Rebecca

    24 May 2009

    Rebecca rated this recipe

    5 stars

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  • Binder photo Alisar

    23 July 2009

    Alisar rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo fridaygirl

    28 September 2009

    fridaygirl rated and commented on this recipe

    5 stars

    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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  • Binder photo Jennie

    16 October 2009

    Jennie rated and commented on this recipe

    4 stars

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

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  • Binder photo Strelie

    25 October 2009

    Strelie rated and commented on this recipe

    5 stars

    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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  • Binder photo Jo Ryan

    16 December 2009

    Jo Ryan rated and commented on this recipe

    2 stars

    Made it exactly as the recipe suggested. Lacked any depth of flavour and would have preferred a cottage pie. Glad I tried it out though as I had planned to serve it to friends over the holidays. Won't be doing that now. Cooked the Chinese style braised beef at the same time to freeze for Xmas Eve supper. Now that one tasted great!

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  • Binder photo Chou-fleur

    18 December 2009

    Chou-fleur rated and commented on this recipe

    3 stars

    Got to agree with the comment above. It did lack on a good punch of flavour and I followed the recipe word for word - just felt something was a miss though.

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  • Binder photo Frantic Flapjack

    07 April 2010

    Frantic Flapjack rated and commented on this recipe

    3 stars

    This was a very good pie. The garlic in the mash was absolutely lovely - added a creamy depth of flavour. I did find though that the filling was quite runny - maybe I will use less stock next time. Also, I used wholegrain mustard instead of Dijon which warmed up the dish.

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  • Binder photo FoodieMum

    10 May 2010

    FoodieMum rated and commented on this recipe

    5 stars

    Really tasty, excellent when guests are around for dinner, or just for treating the family! Reheats fantastically too.

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  • Binder photo Chips

    30 August 2010

    Chips commented on this recipe

    Amazing basically. Loved it. Very comforting.

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  • Binder photo Chips

    30 August 2010

    Chips rated this recipe

    5 stars

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  • Binder photo Mo B

    15 October 2010

    Mo B rated and commented on this recipe

    4 stars

    Had this for tea last night - bought some great beef from a local farmer in the market at South Molton - absolutely fabulous and didn't need to be cooked for very long as it was so tender. The only thing I was cautious with was the mustard - used 1 tbsp of wholegrain, which is OK by me and just aout 1/2 tbsp of Dijon and I could taste the Dijon in every bite.......but that's just personal preference and I'm not a mustard fan. Will know next time to stick with the wholegrain. Other than that it was gorgeous and I've just had the leftovers for lunch. PS might leave the mash to cook a bit longer next time to absorb more of the juices and become part of the meal rather than mash sat on top...

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  • Binder photo flossy14

    10 December 2010

    flossy14 commented on this recipe

    Has anyone tried to freeze this, and was it good

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  • Binder photo Federhirn

    14 December 2010

    Federhirn rated this recipe

    4 stars

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  • Binder photo Little Chef Team

    21 December 2010

    Little Chef Team rated and commented on this recipe

    5 stars

    Amazing recipe! Beef with red wine is always the best combination!

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  • Binder photo Jason

    09 January 2011

    Jason commented on this recipe

    I only used 1 clove of garlic as I think 1 bulb would be way to much and this went down a storm with the family.

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  • Binder photo Alisa

    03 April 2011

    Alisa commented on this recipe

    I made this for a dinner party - and it went down a storm. Flavours were amazing (and I added a little more wine than suggested!) I added two garlic bulbs rather than one, as I like the taste of roasted garlic. It was a real winner, and I will definitely be making this again

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  • Binder photo DebbieT

    22 April 2011

    DebbieT rated and commented on this recipe

    5 stars

    beautiful made it on the Saturday then drove it for two hours to Norfolk and eat it with my family for mums day supper yummy

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  • Binder photo Tara

    17 June 2011

    Tara rated and commented on this recipe

    5 stars

    Everyone loved this one. Will do it more often

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Difficulty and servings

Easy

Serves 8-10 as part of a buffet

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 2 hrs

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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Per serving

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

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