Make a mid week supper something a little bit special!




1. 2 tbsp vegetable oil

2. 800g beef shin or cheek, diced into 5cm pieces

3. 120g unsmoked bacon lardons

4. 100g shallots, peeled and halved

5. 2 garlic cloves, chopped

6. 100g button mushrooms

7. 2 tbsp plain flour

8. 1 tbsp tomato purée

9. 250ml beef stock

10. 600ml red wine

11. 1 bay leaf and ½ bunch thyme, tied together to make a bouquet garni

12. Buttered greens to serve


1. 1.2 kg maris piper potatoes

2. 40g unsalted butter

3. 60ml whole milk

4. 1 tbsp wholegrain mustard

5. 50g mature cheddar or gruyère


  1. Heat the oven to 150°C fan/ gas 31⁄2. Heat the oil in a large hob-safe casserole (with a tight lid). Season the beef with salt, then fry in 2 batches over a medium-high heat, turning with tongs, until a deep brown. Return all the beef to the casserole, stir in the lardons, shallots, garlic and mushrooms, then cook for 2 minutes. Add the plain flour and cook for 1 minute. Stir in the tomato purée, then slowly add the beef stock and wine. Add the tied herbs, season, cover and cook in the oven for 2-21⁄2 hours or until the meat is very tender.

  2. Put the potatoes in a large pan of cold salted water. Cover, bring to a simmer, then cook gently for 10 minutes or until tender to the tip of a dinner knife. Drain and leave to steam dry in the pan for 10 minutes. Mash or use a ricer, then beat in the butter, milk, mustard and two thirds of the cheese. Season to taste.

  3. To assemble, spoon the mash on top the bourguignon in the casserole, sprinkle with the rest of the cheese, then grill for 5 minutes until the cheese is golden and melted (or see Make Ahead). Serve with greens.


Assemble as 1 large or 6 individual pies, wrap well, then freeze for up to 3 months. Defrost overnight, then heat in a medium oven for 20-30 minutes until golden and bubbling, or bake from frozen, adding an extra 30 minutes.


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