French Beef Bourguignon Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cut the beef chuck into 2-3 cm cubes. Season with salt and black pepper.

3. 3

   Heat 1 tbsp olive oil in a large ovenproof pot over medium-high heat. Brown the beef in batches, then set aside.

4. 4

   Add the remaining olive oil to the pot. Add pearl onions, carrots (cut into thick slices), and mushrooms (quartered). Sauté for 5 minutes until lightly browned.

5. 5

   Sprinkle the flour over the vegetables and stir well for 1 minute.

6. 6

   Return the beef to the pot. Pour in the red wine and add thyme. Stir to combine, scraping up any browned bits from the bottom.

7. 7

   Bring to a simmer, cover with a lid, and transfer to the oven. Cook for

8. 8

   5 hours, or until the beef is tender.

9. 9

   Meanwhile, peel and cut the potatoes into chunks. Boil in salted water for 15-20 minutes until soft. Drain well.

10. 10

    Mash the potatoes with the butter and warm milk until smooth and creamy. Season with salt and pepper to taste.

11. 11

    Remove the beef mixture from the oven. Increase oven temperature to 200°C (400°F).

12. 12

    Spoon the beef bourguignon mixture into a baking dish. Spread the mashed potatoes evenly over the top.

13. 13

    Use a fork to create a pattern on the mashed potatoes. Bake for 20-25 minutes, or until the top is golden and bubbling.

14. 14

    Let the pie rest for 10 minutes before serving. Enjoy your French Beef Bourguignon Pie!