Beef steak, thyme and onion pie with celeriac mash

Name: Beef steak, thyme and onion pie with celeriac mash
Total time: 1 h 10 min
Ingredients: 600g of braising beef, excess fat removed and cut into bite-sized chunks; 2 tbsp of flour; 250g of chestnut mushrooms, wiped clean and thickly sliced; 3 garlic cloves, peeled and roughly chopped; 2 onions, halved and sliced; 2 carrots, scrubbed and cut into 2–3cm crescents; 2 celery sticks, cut into 2–3cm crescents; 300ml of brown ale; 400ml of beef stock; 3 sprigs of thyme, leaves picked; 1 tsp English mustard; 1 celeriac, small, peeled and cut into 3–4cm cubes; 3 potatoes, floury, peeled and cut into 3–4cm cubes; 75ml of semi-skimmed milk; 1 knob of butter

by Georgina Fuggle

Item 1 of 1

Main
easy
6
1 hour 10 minutes

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Georgina Fuggle serves up a luxurious beef, onion and thyme cottage pie recipe, topped with celeriac mash for the perfect comfort food dish.

First published in 2015

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Celeriac Recipes

When clocks take a lazy step backwards and darkness arrives not long after lunch, we seem to require a more ‘meat-heavy’ menu. Here steak wallows in a sea of ale, chestnut mushrooms and sweet carrots for 3 hours before being baked with a sweet celeriac mash. My tip would be to invest in good quality beef and brown the meat over a high heat first, rather than just colouring it as this adds a far superior flavour. Though the most vital is long, slow cooking until the meat falls apart under the fork and you’re left with a spectacularly gelatinous juicy gravy.

This pie will provides a glimpse of warmth during winter months and would be totally delicious as an alternative to a Sunday roast.

Ingredients

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Imperial

Steak, thyme and onion filling

600g of braising beef, excess fat removed and cut into bite-sized chunks
2 tbsp of flour
250g of chestnut mushrooms, wiped clean and thickly sliced
3 garlic cloves, peeled and roughly chopped
2 onions, halved and sliced
2 carrots, scrubbed and cut into 2–3cm crescents
2 celery sticks, cut into 2–3cm crescents
300ml of brown ale
400ml of beef stock
3 sprigs of thyme, leaves picked
1 tsp English mustard

Celeriac mash

1 celeriac, small, peeled and cut into 3–4cm cubes
3 potatoes, floury, peeled and cut into 3–4cm cubes
75ml of semi-skimmed milk
1 knob of butter

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Method

Preheat the oven to 160°C/gas mark 3

Add the beef to a hot, deep casserole dish with a dash of oil and sprinkle over the flour. Give the meat a good stir until the flour disappears from sight and the meat is very well-browned

Add the remaining ingredients needed for the filling; the mushrooms, garlic, onions, carrots, celery, ale, beef stock, thyme and mustard. Again, give everything a good stir so they are evenly distributed and season well

Pop the lid on and place the dish in the preheated oven for 3 hours, occasionally stirring to make sure the bottom isn’t catching, or adding a little water if you think the mixture is becoming dry

While the stew is cooking, make your mash. Simply empty the celeriac and potato into a large saucepan and fill with cold water

Bring to the boil and simmer for 15–20 minutes, until the vegetables are completely tender. Drain and mash, stirring in the milk and knob of butter. Season to taste

Remove the casserole dish from the oven and allow your pie filling to cool. Transfer to a 1.5 litre, ovenproof dish