We find ourselves once again confronted with the inescapable truth; that after an endless February, nothing defeats the boredom of waiting for spring to arrive quite like the profound embrace of a properly constructed pie. And right on cue, here’s March’s British Pie Week.
The most democratic of dishes, the pie has long served as both midweek sustenance and, when done properly, cause for rapturous celebration at the most worthy of banquets. British Pie Week, landing with a floury thud in the first full week of March, now sees gastropubs across the nation flexing their culinary muscles in an orgy of pastry-wrapped creativity. It’s from one such establishment – The Ox in Clapham, sister to the Rose & Crown – that this particular recipe is courtesy of.
The Ox’s Beef Bourguignon Pie recipe marries the rich, wine-infused flavours of the classic French beef bourguignon with the comforting embrace of a traditional British pie. The slow-braised beef chuck, smoky bacon, earthy mushrooms, and aromatic herbs create a depth of flavour that’s simply irresistible when encased in golden, flaky puff pastry. What’s not to love?
Whether you’re a seasoned baker or trying your hand at pie-making for the first time, attempting this recipe at home is relatively undemanding, requiring more patience than skill. And in these cold months where comfort is currency, we can think of few better investments than an afternoon spent creating something so delicious. So, roll up your sleeves, pour yourself a glass of the remaining red, and let’s celebrate one of Britain’s most beloved culinary traditions with this recipe from The Ox.
Ingredients
Makes 7/8 individual pies
- 5 Carrots
- 4 Onions
- 1 Celery stalk
- 20g Peeled Garlic
- 12 Large Flat Mushrooms
- 200g Bacon/ Pancetta
- 1 Kg Diced Meat Chuck
- 400g Tomato Paste
- 400g Red Wine
- 2 Litres Beef Stock
- 100ml Gravy
- 4g Able Salt
- 2g Coarse Black Pepper
- 5g Rosemary
- 5g Thyme
- 100g Plain Flour
- 100g Unsalted Butter
- 200ml Rapeseed Oil
- 1 Sheet Store Bought Puff Pastry
Method
- Chop the carrots, onions, celery, and mushrooms to roughly the same size
- Dice the bacon/ pancetta into 1cm cubes.
- Prepare 2L of beef stock
- Sear the diced chuck meat on the plancha/ grill to brown the outside. Ensure not to fully cook the diced meat as it will cook once in the liquid
- In a pot, add all the chopped vegetables and sweat on low heat with some cooking oil.
- Ensure to use both butter and cooking oil to avoid the vegetables from burning.
- Once the vegetables have been sweated down, add the diced meat to the pot.
- Add all the remaining ingredients and ensure the beef stock fully covers the mixture.
- Ensure to reduce the pie mix half way to achieve a thick consistency but keeping some moisture to the mix.
- Transfer the pie mix into a gastro with a lid to be braised in the oven for 4 hours on 150 degrees.
- Once the pie mix is reduced and braised, ensure to pick out the rosemary and thyme stalks and allow it to cool.
- Fill 250ml ramekins with the pie mix and allow it to set in the fridge for 4 hours.
- Once the pie mix had set, flip over the ramekins onto 8cm puff pastry cut disks.
- Ensure to cover the mixture with the puff pastry by folding it over to form a pie.
- Brush the puff pastry with egg yolk and bake in the oven for 20 minutes on 190 degrees.
Optional Sides
Cabbage
- Blanch the cabbage until tender
- Season the blanched cabbage with unsalted butter and table salt.
- Place the pie in the middle of the plate with the cabbage placed next to it.
- Fill a small ramekin with gravy and place it next to the pie and cabbage.
Serve with chips or mash!
