Braised beef and roasted garlic pie makes for sophisticated comfort food
- 1 garlic bulb
- 2 tbsp olive oil
- 1¼kg trimmed braising beef, cut into bite-sized pieces
- 2 large onions, finely chopped
- 2 tsp chopped thyme
- 4 tbsp Dijon mustard
- 4 tbsp red wine
- 2 large carrots, roughly chopped
- 300ml beef or chicken stock
- 1.3kg floury potato such as (Maris Piper), cut into chunks
- 100g butter
- 125ml milk
- 4 tbsp chopped flat-leaf parsley
MethodCut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil. Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tbsp. Cover and set aside.
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
- handful basil leaves
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
- 2 tbsp olive oil
- 140g pack cubed pancetta
- 1kg braising steak, cubed
- 4 tbsp plain flour
- 1 bottle red wine or 750ml beef stock
- 4 thyme sprigs
- 600g whole shallots
- 2 tbsp redcurrant or cranberry jelly
- 1 tbsp red wine vinegar
- 1 egg yolk
- 350g plain flour
- 1 tbsp English mustard powder
- 200g butter, frozen
- Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.
- Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.
- To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.
- Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.
- Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.
- 1 onion, chopped
- 1 small celery stick, chopped
- 2 tbsp butter
- 2 tbsp plain flour
- 700g beef shin, featherblade or stewing steak, cut into large chunks
- 1 tbsp Worcestershire sauce
- 2 beef stock cubes
- 2 sprigs thyme
- 540ml can dark ale or beer
- 500g plain flour, plus a little extra
- 250g vegetarian suet
- 1 egg, beaten
- a few pinches poppy seeds
- Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
- Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
- Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.