Beef steak, thyme and onion pie with celeriac mash
Georgina Fuggle serves up a luxurious beef, onion and thyme cottage pie recipe, topped with celeriac mash for the perfect comfort food dish.
Ingredients
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
Method
1
Preheat the oven to 160°C/gas mark 3
2
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
3
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
4
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
5
While the stew is cooking, make your mash. Simply empty the celeriac and potato into a large saucepan and fill with cold water
6
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
7
Remove the casserole dish from the oven and allow your pie filling to cool. Transfer to a 1.5 litre, ovenproof dish
8
Preheat the oven to 180°C/gas mark 4
9
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
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Beef steak, thyme and onion pie with celeriac mash
