Festive Beef Bourguignon ‘Pie’
By Lisa Faulkner
Published on 24 March 2023
Lisa Faulkner gives a delicious classic beef casserole a cheeky nod to a pie with cut-out puff pastry shapes on top. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
3 hrs 30 minsTotal time
4Servings
15 minsPrep time
3 hrs 15 minsCooking time
Ingredients
- 200 g of pancetta or bacon lardons
- 500 g of diced beef or stewing steak
- 3 tbsp of flour, for coating
- 1 tbsp of olive oil
- 200 g of shallots, peeled and halved at the root
- 3 garlic cloves, chopped
- 2 tbsp of tomato purée
- 1 handful of small chantenay carrots
- 500 ml of full-bodied red wine
- 250 ml of beef stock
- 1 bouquet garni (i used thyme, bay leaf, parsley stalks)
- 1 pack of ready-rolled puff pastry
Method
Step 1
Preheat oven to 160ºC/140ºC fan/gas 3. Place the beef in a large freezer bag, add the flour plus some salt and pepper and shake until it is all coated.Step 2
Heat a good glug of oil in a large casserole dish and brown the meat in batches, taking care to not overcrowd the pan. Take out the beef and set aside.Step 3
In the same casserole dish add the pancetta or lardons, shallots and garlic, and brown. Add the tomato purée and carrots. Return the beef to the casserole and add the wine, stock and bouquet garni. Bring to the boil.Step 4
Cover the casserole with a lid and cook in the preheated oven for 2-3 hrs.Step 5
Turn the oven up to 200ºC/180ºC fan/gas 6 and take out the casserole. Cut out the pastry with Christmas tree and star-shaped cutters and place onto a lined baking sheet. Brush with the beaten egg and cook for about 15 mins. Take out and set aside.Step 6
Arrange the pastry cut-outs on top of the beef and bring to the table for everyone to serve themselves, or spoon your beef into separate shallow dishes and top with a pastry tree or star.