Braised beef & roasted garlic pie

Braised beef & roasted garlic pie

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(30 ratings)

Prep: 45 mins Cook: 2 hrs

Easy

Serves 8-10 as part of a buffet
Braised beef and roasted garlic pie makes for sophisticated comfort food

Nutrition and extra info

Nutrition: per serving

  • kcal514
  • fat23g
  • saturates11g
  • carbs37g
  • sugars0g
  • fibre4g
  • protein40g
  • salt1.2g
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Ingredients

  • 1 garlic bulb
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1¼kg trimmed braising beef, cut into bite-sized pieces
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 large onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 tbsp Dijon mustard
  • 4 tbsp red wine
  • 2 large carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300ml beef or chicken stock
  • 1.3kg floury potato such as (Maris Piper), cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp chopped flat-leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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ewardman
10th May, 2010
5.05
Really tasty, excellent when guests are around for dinner, or just for treating the family! Reheats fantastically too.
Frantic Flapjack
7th Apr, 2010
3.05
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.
choufleur
18th Dec, 2009
3.05
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.
jo_ryan
16th Dec, 2009
2.05
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!
strelie
25th Oct, 2009
5.05
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!!!
jenniecox
16th Oct, 2009
4.05
Nice hearty meal, I slow cooked the meat too, love the mash!
fridaygirl
28th Sep, 2009
5.05
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!
gailb1978
26th Sep, 2009
Gorgeous and really comforting! Will 'definitely' be making this again....yum yum!
alisar
23rd Jul, 2009
5.05
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.
cazandjay
29th Mar, 2009
Mmmmmmm what more can I say!!!!!!

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