• Save to your scrapbook
  • Save to your scrapbook

    Burgundy braised beef pie with chilli broccoli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Burgundy braised beef pie with chilli broccoli

    Serves: 2


    15g chilli flakes
    5g chilli powder
    1 Cooks’ Ingredients Ancho Chilli, roughly chopped
    200ml extra virgin olive oil

    2 x 250g Heston from Waitrose Burgundy Braised Beef Pies

    1 clove garlic
    1 fresh red chilli
    125g pack Tenderstem broccoli tips
    1 tbsp chilli oil (see above), or to taste  


    1. Preheat the oven to 180°C, gas mark 4. Combine all the chilli oil ingredients in a pan, and heat to 95°C. Remove from the heat and allow to steep for 20 minutes, then strain and leave at room temperature. Keep 1 tablespoon of the oil to one side and use the rest in another recipe.

    2. Cook the pies according to pack instructions.

    3. For the broccoli, thinly slice the garlic and the fresh red chilli. Cut each broccoli stem in half at an angle to give a greater surface area for quicker cooking.

    4. Heat up a frying pan and add half of the chilli oil. Cook the broccoli, allowing it to char, until almost tender. Add the garlic and fresh chilli, and cook for a further 20-30 seconds.

    5. Place the broccoli, garlic and chilli in a bowl, and toss with the remaining chilli oil, plus some sea salt, to taste. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars