Beef bourginonne pie with parsnip mash
Trimmed beef chuck steak
480 g, (Buy 600g) fat trimmed, cut into 2.5cm pieces
3 medium, cut into 2cm pieces
2 individual, cut into 2cm pieces
1 medium, finely chopped
2 clove(s), crushed
250 ml, (1 cup)
300 g, button variety
Frozen green peas
1½ cup(s), thawed
3 small, cut into 2cm pieces
- Heat half the oil in a large heavy-based saucepan over high heat, Cook beef, in batches, stirring, for 5 minutes or until browned. Transfer to a bowl. Add carrot, celery, onion, thyme and half the garlic and cook, stirring, for 5 minutes or until onion has softened. Add flour and cook, stirring, for 1 minute.
- Gradually stir in red wine and bring to the boil. Return beef to pan with stock and bay leaf and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Add mushrooms and simmer, uncovered, for 20 minutes or until beef is tender. Add peas and stir to combine.
- Meanwhile, boil, steam or microwave parsnip until tender. Drain. Mash parsnip in a large bowl with remaining oil and garlic until smooth. Season with salt and freshly ground black pepper.
- Spoon beef mixture into four 2-cup (500ml) capacity dishes. Top with parsnip mash and serve.