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Lisa Faulkner’s Festive Beef Bourguignon ‘Pie’

This is a delicious classic beef casserole, with a cheeky nod to a pie with cut out puff pastry shapes on top.

Serves 4-6 Total Time 2.5-3.5 hrs

Ingredients 

Get the ingredients here

  • 500g diced beef or stewing steak 
  • Ocado Flour, for coating 
  • Salt and pepper 
  • Olive oil, for frying 
  • 200g pancetta or bacon lardons
  • 200g Ocado shallots, peeled and halved
  • 3 Ocado garlic cloves, chopped 
  • 2 tbsp tomato purée
  • Handful of small Ocado chantenay carrots
  • 500ml full-bodied red wine 
  • 250ml beef stock
  • 1 bouquet garni

For the pastry 

  • 1 pack of ready rolled puff pastry
  • 1 Ocado egg, beaten 
  • Christmas tree/ star-shaped pastry cutters

Instructions

  1. Preheat oven to 160ºC/140ºC fan/gas 3.
  2. Place the beef in a large plastic freezer bag, add the flour, salt and pepper and shake until it is all coated.
  3. 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. 
  4. In the same casserole dish add the pancetta or lardons, shallots and garlic, and brown.
  5. Add the tomato purée and carrots. Return the beef to the casserole and add the wine, stock and bouquet garni. Bring to the boil. 
  6. Cover the casserole with a lid and cook in a preheated oven for 2–3 hrs.  
  7. Turn the oven up to 200ºC/180ºC fan/ gas 6 and take out the casserole.
  8. Cut out the pastry with the Christmas tree and star-shaped cutters and place onto a lined baking sheet.
  9. Brush with the beaten egg and cook for about 15 mins. Take out and set aside. 
  10. Arrange the pastry cutouts 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.

For more Lisa Faulkner recipes check out her Apple Crumble and Custard Cake

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