Beef Bourguignon Pie

Beef Bourguignon Pie Beef Bourguignon Pie
I like to use a filo pastry crust on this French Classic, you could top with some mashed potato if preferred.
4 people 110 minutes 15 minutes


  • 250 ml Beef Stock
  • 4 - Filo Pastry sheets
  • 6 - Mushrooms thinly sliced
  • 1 tbsp Rapeseed Oil
  • 250 ml Red Wine
  • 0 - SuperValu Butter melted to glaze
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf Thyme and Rosemary
  • 2 cloves SuperValu Garlic
  • 1 - SuperValu Onion
  • 800 g SuperValu Quality Irish Diced Beef cut into 2cm cubes
  • 0 - SuperValu Salt
  • 2 tbsp SuperValu Tomato Purée
  • 100 g Supervalu Smoked Bacon Lardons


  1. Heat half the oil in a large flameproof casserole dish and seal the beef in batches, turning for 4-5 minutes until sealed all over, then using a slotted spoon remove from and set aside.
  2. Once all the beef has been sealed, add the remaining oil and add the onion, garlic, herbs and lardons, cook for 3-4 minutes until the onion have softened and the lardons are slightly crispy.
  3. Add the mushrooms and stir for a further minute.
  4. Next add the tomato puree, then return the beef to the casserole dish, pour in the wine and stock.
  5. Season with some salt and freshly ground black pepper.
  6. Place in a covered casserole dish casserole and place into a preheated oven for 1hr 15 minutes, until the beef is tender.
  7. Remove from the oven and pour the contents into a casserole dish, add layers of filo pastry on top and return to the oven and cook for a further 20 minutes.
  8. Serve with some seasonal vegetables.
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