2kg diced beef chuck
500g button mushrooms
100g peeled eshallot
4 rashers bacon
4L beef stock
1L red wine
4 bay leaf
100ml olive oil
5 sheets puff pastry
mashed potato (To Serve)
truffle oil (To Serve)
1 Preheat oven to 180°C
2 Prepare all of the ingredients:
- Quarter Mushrooms
- Slice Bacon Rashers
- Dice Onion
- Slice Garlic
- Peel and cut carrot
- Chop Thyme up finely
- Halve Eshallots
3 Heat half olive oil in a frying pan. Fry chuck until browned on all sides. Mix beef with flour. Put aside.
4 In a large pot, heat the rest of the oil. Add onion, garlic and thyme and sauté until soft and fragrant.
5 Add mushrooms, bacon, carrots and eshallots. Cook for 8 minutes, or until they start to soften and colour.
6 Place beef back into pot, and deglaze with red wine. Reduce by half.
7 Add stock and bay leaf to pot, making sure it is all covered by liquid.
8 Place lid on pot and put in oven for 2.5-3 hrs, checking and stirring every hour.
9 Once beef is softened and the liquid has thickened, season to taste.
10 Place pie mix in ramekin and top with half a sheet of puff pastry. Cook at 230°C for 6 mins. Serve with Mashed Potato and a drizzle of truffle oil.
The Carousel thanks Gallagher Hotels for this recipe.