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Celebrate Bastille Day by trying your hand at hearty French pie at home.
Preheat oven to 180°C
Prepare all of the ingredients: quarter mushrooms, slice bacon rashers, dice onion, slice garlic, peel and cut carrot, chop thyme up finely, halve eshallots
Heat half olive oil in a frying pan. Fry chuck until browned on all sides. Mix beef with flour. Put aside.
In a large pot, heat the rest of the oil. Add onion, garlic and thyme and sauté until soft and fragrant.
Add mushrooms, bacon, carrots and eshallots. Cook for 8 minutes, or until they start to soften and colour.
Place beef back into pot, and deglaze with red wine. Reduce by half.
Add stock and bay leaf to pot, making sure it is all covered by liquid.
Place lid on pot and put in oven for 2.5-3 hrs, checking and stirring every hour.
Once beef is softened and the liquid has thickened, season to taste.
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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