Beef & shallot pie

  • Preparation time: 15 minutes
  • Cooking time: 2 hours 25 minutes
  • Total time: 2 hours 40 minutes

Serves: 8


2 x 400g packs essential Waitrose British Beef Diced Braising Steak
2 tbsp plain flour, seasoned
1 tsp paprika
1 tbsp oil
500g pack shallots, peeled
200ml red wine
1 tbsp Dijon mustard
500ml beef stock
2 x 200g packs button mushrooms
500g pack puff pastry
1 medium Waitrose British Blacktail
Free Range Egg, beaten


1. Preheat the oven to 180°C, gas mark 4. Toss the beef in the seasoned flour mixed with the paprika. Heat the oil in a large saucepan and fry the beef in 2 batches to brown, adding the shallots to the second batch. Return the first batch of meat to the pan and add the wine. Cook for 2-3 minutes to reduce a little.

2. Stir in the Dijon, stock and mushrooms, bring to the boil, then cover and simmer on a low heat for 1 hour 30 minutes, stirring occasionally. Remove the lid and cook for a further 20-30 minutes or until the meat is tender and the sauce has thickened. Allow to cool slightly before transferring to a rectangular ovenproof serving dish.

3. Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a floured surface to about 2cm larger than the dish, trim off the pastry edges and place around the edges of the dish. Brush with a little beaten egg then top with the large piece of pastry, pressing the edges to seal. Make 3 slits in the centre and brush with egg to glaze.

4. Bake for 30 minutes or until golden, and serve with mashed potatoes.