Name: Beef bourguignon and potato pie
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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