Celebrate Bastille Day by trying your hand at hearty French pie at home.


  • 2kg Diced Beef Chuck

  • 4 Carrots

  • 2 Onions

  • 500g Button Mushrooms

  • 100g Peeled Eshallot

  • 30g Garlic

  • 4 Rashers Bacon

  • 4L Beef Stock

  • 200g Flour

  • 1L Red Wine

  • 1b Thyme

  • 4 Bay Leaf

  • 100ml Olive Oil

  • 5 Sheets Puff pastry

  • Mashed Potato (To Serve)

  • Truffle Oil (To Serve)


  • 1.

    Preheat oven to 180°C

  • 2.

    Prepare all of the ingredients: quarter mushrooms, slice bacon rashers, dice onion, slice garlic, peel and cut carrot, chop thyme up finely, halve eshallots

  • 3.

    Heat half olive oil in a frying pan. Fry chuck until browned on all sides. Mix beef with flour. Put aside.

  • 4.

    In a large pot, heat the rest of the oil. Add onion, garlic and thyme and sauté until soft and fragrant.

  • 5.

    Add mushrooms, bacon, carrots and eshallots. Cook for 8 minutes, or until they start to soften and colour.

  • 6.

    Place beef back into pot, and deglaze with red wine. Reduce by half.

  • 7.

    Add stock and bay leaf to pot, making sure it is all covered by liquid.

  • 8.

    Place lid on pot and put in oven for 2.5-3 hrs, checking and stirring every hour.

  • 9.

    Once beef is softened and the liquid has thickened, season to taste.

  • 10.

    Place pie mix in ramekin and top with half a sheet of puff pastry. Cook at 230°C for 6 mins. Serve with Mashed Potato and a drizzle of truffle oil.


To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.

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