Beef bourguignon pie with a garlic and herb mash topping

For the beef bourguignon base, add the chopped bacon to a large pot and cook until crispy and the fat has rendered

In the same pot, brown the beef cubes in batches until they are well seared on all sides 

Add in the chopped mirepoix of onions, carrots and minced garlic. Cook until the vegetables are softened 

Add in the tomato paste and stir to coat the meat and vegetables. After cooking out the paste for a minute or two, add in the all purpose flour then stir well. Add in the Calvet Prestige Bordeaux Red Wine and let it simmer and reduce 

Once the wine has reduced by half, add in the beef stock, thyme and bay leaves. Bring the mix to a simmer, then cover with a lid and leave to cook over a low heat for 2 hours, or until the beef is tender and the sauce has thickened 

Meanwhile, prepare the garlic and herb mash topping by placing the potatoes and minced garlic in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender - around 20 minutes 

Drain the potato mix then add them back to the pot along with the milk and butter, then mash until creamy. Stir in the chopped parsley and thyme, then season with salt and pepper to taste 

When the beef has 30 minutes to go, add in the quartered mushrooms 

To assemble the pie, begin by preheating the oven to 180°C

Transfer the beef bourguignon mix to a medium sized baking dish then fill a piping bag fitted with a star nozzle with the garlic and herb mash. Pipe the mashed potatoes in alternating directions over the filling 

Place the pie on a baking sheet, then bake in the preheated oven for 35 minutes until the mashed potato is golden brown 

Once done, remove the pie from the oven and leave to cool for 5 minutes before serving. Enjoy with a glass of Calvet Prestige Bordeaux Red Wine