Name: Aligot and beef bourguignon pie
Total time: 3 h 30 min
Ingredients: 2 tbsp of olive oil; 150g of smoked bacon lardons; 600g of beef chuck; 1 medium onion, diced; 2 garlic cloves, minced; 2 carrots, diced; 250g of chestnut mushrooms, sliced; 2 tbsp of plain flour; 250ml of red wine; 250ml of beef stock; 1 tbsp of tomato paste; 1 bay leaf; 2 sprigs of thyme; salt and pepper; 500g of waxy potatoes, such as Yukon golds, peeled and diced; 100g of unsalted butter, diced; 150ml of whole milk; 200g of low-moisture mozzarella, grated; 100g of Gruyère, grated; salt and pepper, to taste

Aligot and beef bourguignon pie

by GBC Kitchen

Ingredients

Oils & Vinegars

2 tbsp of olive oil

Fresh Meat

150g of smoked bacon lardons
600g of beef chuck

Fruit & Vegetables

1 medium onion, diced
2 garlic cloves, minced
2 carrots, diced
250g of chestnut mushrooms, sliced
500g of waxy potatoes, such as Yukon golds, peeled and diced

Store Cupboard

2 tbsp of plain flour
250ml of beef stock
1 tbsp of tomato paste

Beverages

250ml of red wine

Salad & Fresh Herbs

1 bay leaf
2 sprigs of thyme

salt and pepper
200g of low-moisture mozzarella, grated
salt and pepper, to taste

Dairy

100g of unsalted butter, diced
150ml of whole milk

Cheese

100g of Gruyère, grated