Michelin-starred chef Angela Hartnett shared her beef pie recipe, sharing a twist that can elevate the traditional dish.
shut up of a country beef steak potpie (Picture: zkruger by way of Getty Pictures)
Whereas consolation meals season is likely to be behind us, there isn’t any purpose why you may’t savour a piping scorching slice of pie. Main UK chef Angela Hartnett lately unveiled her model of a conventional beef pie, changing the standard filling with a superior meaty possibility.
Throughout a latest episode of the Dish from Waitrose podcast, Angela ready a pie for singer and former One Course member Niall Horan. This is not merely any beef pie, although, as Angela elevates her “epic” recipe to new heights. Angela merged two recipes to craft the meat pie for Niall, utilising the “finest” beef bourguignon recipe from Martha Collison alongside a pastry recipe from Diane Henry.
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Whereas this requires extra time than an ordinary beef pie, the result makes it worthwhile.
To nail the meat filling, Angela’s advice is to plan forward with the cooking. The meat bourguignon would require roughly 4 hours to organize, however you should not rush and instantly place the new filling into the pie.
When making ready the bourguignon, you may need to cook dinner it gently and slowly, at 180°C for roughly three and a half to 4 hours. After the remaining greens have been integrated and totally blended, switch the filling into one other container to let it calm down, reviews the Mirror.
Angela defined: “What we’re gonna do is switch this to a different dish so it cools in a single day, as a result of we’re gonna sit it in a pie, so we actually need it completely chilly.”
Make sure the pie filling is chilly, although indirectly from the fridge. Due to this fact, take the pie filling out of the fridge to let it attain room temperature.
Throughout meeting of the pie, bear in mind to chop a number of slits within the pastry to let steam escape whereas cooking, as failure to take action will end in soggy pastry.
Angela’s video has already racked up greater than 10,800 views. Georgie remarked: “So yummy.” Here is how one can replicate Angela’s epic beef pie creation at residence.
@angela_hartnett
Angela Hartnett makes a beef Bourguignon pie | Dish Podcast | Waitrose This week on Dish, we make an epic beef Bourguignon pie for Niall Horan.
♬ unique sound – Angela Hartnett
Beef Bourguignon Pie with Cauliflower Cheddar Mash
For the meat bourguignon
- One tbsp olive oil, plus ½ tbsp extra, if wanted
- 200g No.1 Free Vary Beech Smoked Bacon Lardons
- 800g ox cheek or beef brisket, reduce into 3cm cubes
- Two carrots, peeled
- One giant onion
- 4 cloves garlic, finely chopped
- Two tbsp plain flour
- Two tbsp tomato purée
- One bottle pink wine
- 500ml beef inventory
- ½ x 20g pack thyme
- Three sprigs rosemary
- Three bay leaves
For the garnish
- 50g butter
- ½ x 500g bag small onions, peeled
- 200g pack button mushrooms
- One clove garlic, finely chopped
- ½ x 25g pack flat leaf parsley, leaves chopped
For the shortcrust pastry
- 300g plain flour, plus extra for rolling
- 150g butter, chilled and reduce into cubes, plus further for greasing
- One egg yolk
- 320g pack shortcrust pastry sheet
For the cauliflower mash
- Two giant potatoes, peeled
- 200g frozen Important Cauliflower Florets
- One tsp Important Dijon Mustard
- 30g mature Cheddar, grated
- Seasonal greens, to serve
Methodology
For the meat bourguignon: Place a big cast-iron casserole dish (one with a lid) over a medium warmth on the hob. Add one tbsp oil, adopted by the lardons. Prepare dinner for 5 to 10 minutes till crisp, then switch to a bowl utilizing a slotted spoon, leaving the fats within the pan.
Sear 1⁄3 of the meat on both sides till deeply caramelised, because the browning course of develops flavour. Take care to not overcrowd the pan and keep a excessive temperature – you need the meat to sizzle within the fats reasonably than launch juices and boil.
Take away as soon as seared and add to the bowl with the bacon. Repeat with the remaining two batches. As the meat browns, slice the carrots into bite-sized items and finely cube the onion.
As soon as all the meat is browned and set to 1 facet, add the greens to the pan with 1⁄2 tbsp oil, if required, and cook dinner gently for eight minutes till tender. Stir within the garlic and cook dinner for an additional minute, then add the flour and tomato purée.
Pour in 1⁄3 of the wine and convey to the boil. Utilizing a wood spoon, scrape the bottom and sides of the pan to deglaze it, releasing the charred items of beef and bacon into the sauce.
Add the meat and bacon items, then cowl with the remaining wine and beef inventory. Season with black pepper and a pinch of salt. Bundle the thyme and rosemary along with string, then add to the stew together with the bay leaves. Preheat the oven to 180C, fuel mark 4.
Place the lid on the dish and cook dinner within the oven for 4 hours, stirring each hour or so. Add a splash of water ought to the meat seem dry. As soon as the meat falls aside when pressed with a fork, change the oven off however go away the dish inside.
In the meantime, to organize the garnish, soften the butter in a deep frying pan. Halve any bigger onions or mushrooms, then place within the pan with the garlic. Prepare dinner over a medium warmth for 10 minutes, stirring regularly to coat within the butter, till calmly caramelised and cooked by. Switch to a separate dish and go away to chill in a single day.
For the pastry: To organize the shortcrust pastry, place the flour, butter and a pinch of salt right into a meals processor and, utilizing the heart beat button, blitz till the combination resembles pea-sized lumps. Add the egg yolk and blitz as soon as extra. The pastry might come collectively by itself, otherwise you would possibly require between one to a few tbsp of chilly water – add solely as a lot as vital. Carry the pastry collectively, flatten right into a disc and wrap. Refrigerate for half-hour.
Put together the pie: Take the pastry out of the fridge 20 minutes earlier than beginning. Spoon the meat right into a lipped baking dish, roughly 15x20cm or 19cm spherical. Brush the lip with egg.
Unroll the pastry, use half to cowl the dish with a slight overlap, then trim with a pointy knife and reduce a cross within the centre. Brush with egg, then place within the freezer whereas the oven heats to 200C, fuel mark 6.
Switch the pie onto a baking tray, then cook dinner for 35 minutes, or till golden and crisp and the filling is piping scorching.
In the meantime, chop the potatoes into giant, evenly-sized chunks. Boil in a big pan of salted water for eight minutes. Add the cauliflower, carry again to the boil and cook dinner for an additional eight minutes, or till each are tender.
Drain in a colander, go away to steam dry for a couple of minutes, then return to the pan or a tall jug. Add the mustard and blitz with a stick blender till clean and barely unfastened. Stir within the cheese, permit it to soften by, then alter the seasoning. Serve alongside the pie and greens.
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