Beef bourguignon and potato pie

Stay warm this winter with a delicious, hearty beef and mushroom pie topped with fluffy potato.

  • 1 hr 10 mins cooking
  • Serves 4
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Beef bourguignon and potato pie
  • 500 gram (1 pound) minced (ground) beef
  • 30 gram (1 ounce) butter
  • 1 medium brown onion (150g), chopped finely
  • 4 rindless bacon slices (260g), chopped finely
  • 155 gram (5 ounces) button mushrooms, sliced thinly
  • 2 clove garlic, crushed
  • 2 tablespoon plain (all-purpose) flour
  • 1 cup (250ml) dry red wine
  • 1 cup (250ml) beef stock
  • 2 tablespoon tomato paste
  • 2 fresh bay leaves
  • 1 kilogram (2 pounds) potatoes, chopped coarsely
  • 30 gram (1 ounce) butter, extra
  • 1/3 cup (80ml) pouring cream, heated


Beef bourguignon and potato pie
  • 1
    Heat oiled large saucepan; cook beef, stirring, until browned, then remove from pan.
  • 2
    Heat butter in same pan; cook onion, bacon, mushrooms and garlic, stirring, until vegetables soften. Return beef to pan with flour; cook, stirring, 2 minutes. Stir in wine, stock, paste and bay leaves; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 45 minutes or until thickened. Discard bay leaves. Season to taste.
  • 3
    Meanwhile, boil, steam or microwave potatoes until tender; drain. Push potato through fine sieve into large bowl; stir in butter and cream until smooth. Season to taste.
  • 4
    Preheat grill (broiler).
  • 5
    Spoon beef mixture into oiled 1.5-litre (6-cup) ovenproof dish; top with potato. Grill about 5 minutes or until browned lightly.

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