Herby and creamy polenta brought to life with earthy mushrooms and tangy cheese!
- 40g flour
- 2 tsp mixed herbs
- 500g cubed braising steak
- 1 tbsp vegetable oil
- 8 shallots, peeled and halved if large
- 250ml red wine
- 1 stock cube, dissolved in 100ml boiling water
- 1 bay leaf
- 500g block puff pastry
- 1 egg, beaten
- 300g floury potatoes, peeled and chopped
- 300g parsnips, peeled and chopped
- 50g butter
- half a green cabbage, sliced
- Combine the flour and herbs with some salt and pepper on a plate. Roll the cubes of beef in the flour. Heat the oil in a lidded pan, add the shallots and fry for around 5 minutes until softened and beginning to brown. Remove, leaving as much oil as possible. Add the meat to the pan in batches and cook over a high heat until sealed all over. Remove from the pan. Pour the wine into the pan, allowing it to bubble up and simmer for a couple of minutes scraping up any meaty bits stuck to the pan. Add the beef stock and stir to combine. Return the beef and shallots to the pan, bring up to the boil, cover and reduce the heat a gentle simmer for 1½ hours. Stir occasionally.
- Once the meat is tender, transfer to individual pie dishes (or 1 large one) and cool slightly. Heat the oven to 200C/fan 180C/gas mark 6. Cut the block of pastry into 4 pieces. Dust the work top with flour and roll out each piece to fit the dish (roll out one piece if making one large pie). Trim the edges to fit the dish and re roll these pieces to decorate the top. Brush with beaten egg and make 3 small slashes through the middle to let the steam out. Place on a baking tray and cook for around 30 minutes until the pastry has puffed up and is golden.
- Whilst the pies cook, bring a pan of water to the boil add the potatoes and parsnips and simmer for 15 minutes until tender. Drain really well and then mash with the butter and some seasoning. Steam the cabbage over a pan of simmering water for 3-4 minutes until just tender. Serve the pies with the mash and cabbage.
A great hearty British dish deserves a full-bodied red wine like a fruity Dornfelder in order to complement the succulent beef and the buttery, flaky puff pastry!
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