Barolo-braised beef and shallot pie with parsnip and potato mash

Name: Barolo-braised beef and shallot pie with parsnip and potato mash
Prep time: 35 min
Cook time: 3 h 40 min
Total time: 4 h 15 min
Cuisine: British
Ingredients: 1.2kg beef shin, cut into chunks; 2 tbsp seasoned flour for dusting; 4-5 tbsp olive oil; 1 small onion, very finely chopped; 2 celery sticks, finely chopped; 1 carrot, finely chopped; 5 garlic cloves, crushed; Small bunch of fresh thyme; 3 bay leaves; 600ml Barolo red wine; 350ml good-quality beef stock; 500g parsnips, cut into chunks; 850g floury potatoes (such as maris piper), cut into chunks; 85g butter, plus extra to top; Good splash of double cream; Grating of fresh nutmeg; 15 shallots, peeled

Instructions

Prep:35minCook:3h 40min

Beef shin is slowly cooked in Barolo red wine then topped with a creamy parsnip and potato mash. It makes a perfect pull-out-of-the-freezer Christmas Eve pie. You’ll also love our rich beef shin ragu pie with a pastry top.

Updated at: Wed, 11 Dec 2024 09:25:20 GMT