Beef steak, thyme and onion pie with celeriac mash

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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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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.




Steak, thyme and onion filling

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


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
Preheat the oven to 180°C/gas mark 4
Bake for 30 minutes until the top is crusty and golden brown and the filling is bubbling below. Garnish with a little fresh thyme before serving
First published in 2015

Georgina is a chef who's had five years, three cookery courses, one restaurant and a fiercely sharp mother to hone her culinary skills.

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