Ingredients
Method
1.Peel onions, leaving roots intact; halve lengthways.
2.Cook bacon in heated large heavy-based saucepan, stirring, until crisp; drain on absorbent paper.
3.Reheat same pan; cook onion, stirring, until browned all over, remove from pan.
4.Heat 2 teaspoons of the oil in same pan; cook mushrooms, stirring, until just browned, remove from pan.
5.Coat beef in flour; shake off excess. Heat remaining oil in same pan; cook beef, in batches, until browned all over.
6.Add bacon and onion with tomato paste and thyme; cook, stirring, 2 minutes. Add wine and stock; bring to a boil.
7.Reduce heat; simmer, covered, 1 hour. Add mushrooms; simmer, uncovered, about 40 minutes or until beef is tender, stirring occasionally.
8.Meanwhile, preheat oven to hot. Cook chips according to directions on packet.
9.Place pastry sheets on board; using 310ml ovenproof dish, cut lid for one pie by tracing around upper-rim of dish with tip of sharp knife. Repeat process until you have six lids.
10.Place lids on oiled oven tray, spray with cooking-oil spray; bake, uncovered, in hot oven during last 4 minutes of chip cooking-time or until lids are browned lightly.
11.Meanwhile, stir parsley into beef bourguignon then divide among six 310ml ovenproof dishes; top each with pastry lid. Serve pies with hot chips.
