Beef Bourguignon Pie

Beef Bourguignon Sauce
▢ 1kg beef brisket, chopped into 2cm cubes
▢ 2 tbsp plain flour
▢ 2 tbsp olive oil
▢ 2tsp Worcestershire sauce
▢ 1 brown onion, diced
▢ 250g chestnut mushrooms, sliced
▢ 2 garlic cloves, minced
▢ small bunch parsley and thyme
▢ 1 Tb tomato paste
▢ 2 bottles of Miles from Nowhere Malbec (one for the pot, one for yourself)

Pastry
▢ 1 tbsp plain flour
▢ 400g shortcrust pastry
▢ 1 beaten egg, to brush

Mash Potato
▢ 800g small potatoes, peeled
▢ 1/2 cup light milk, warmed
▢ 2 Tb butter or olive oil
▢ salt and white pepper to taste

Beef Bourguignon Pie

1. Toss the beef in the flour to coat. Heat 1 tbsp of the oil in a large pan and brown the meat in batches, then transfer to a plate and set aside.

2. Preheat the oven to 150°C fan-forced. Add the remaining oil and cook the onion, mushrooms and garlic for 10 minutes until golden.

3. Stir through the tomato paste and Worcestershire sauce and fry for 1 minute before returning the beef with its juices and the parsley and thyme bouquet to the pan. Pour over the wine and bring to the boil.

4. Cover with a lid and transfer to the oven to cook for 2 hours. Remove the lid and cook for a further 30 minutes to reduce and thicken.

5. Increase the oven to 200°C fan-forced. Dust a clean surface with the flour, then roll out the pastry to cover your pie dish, approximately 24cm.

6. Carefully transfer the beef bourguignon to the pie dish. Brush the edge of the dish with egg and cover with the pastry. Pinch the edges of the pastry and decorate with any trimmings. Bake for 20 minutes until golden.

Mash Potato

7. Meanwhile, bring salted water in pot to boil. cook potatoes for 30 minutes or until cooked. Drain and transfer to a large heatproof bowl. Mash potatoes with milk and remaining 2 tablespoons olive oil. Season to taste.

Serve with mashed potato, and your spare bottle of Miles from Nowhere Malbec.