Beef and mushroom pie with creamy parsnip crust
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Beef and mushroom pie with creamy parsnip crust
An umami-packed beef stew enriched with a dauphinoise-style parsnip crust.
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
722Kcal
Fat
38gr
Saturates
18gr
Carbs
27gr
Sugars
13gr
Fibre
10gr
Protein
63gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 beef stock pot
- 30g dried mushrooms
- 2 tbsp rapeseed oil
- 1.5kg beef brisket, cut into large 5cm chunks
- 1 leek, finely sliced
- 2 carrots, finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, finely sliced
- 1 tbsp chopped fresh rosemary
- 300g chestnut mushrooms, thickly sliced
- 2 tbsp plain flour
- 250ml red wine
- 1 tbsp balsamic vinegar
- 2 tsp clear honey
- 750g parsnips
- 150ml double cream
- 2 tbsp horseradish sauce
- 75g parmesan
Step by step
- Preheat the oven to 160°C, fan 140°C, gas 2. Put the stock pot in a heatproof jug and add 450ml of boiling water. Add the dried mushrooms and set aside.
- In a large casserole, heat the oil and brown the beef all over for 4-5 minutes, until it has a golden crust. You may need to do this in 2-3 batches. Set aside on a plate.
- Add the leek, carrots, celery and garlic to the pan and gently fry for 6-8 minutes, or until the vegetables are soft. Add the rosemary and chestnut mushrooms, and continue to cook for 3-4 minutes, or until the mushrooms are golden. Add the flour and cook for a further minute, then return the meat to the casserole and stir well. Pour in the red wine and let it bubble for a few minutes, before adding the stock, rehydrated mushrooms, balsamic vinegar and honey. When the liquid is gently simmering, cover and transfer to the oven. Cook for 3 hours.
- To prep the topping, cut the parsnips into thin rounds. Bring a large pot of water to the boil and blanch the parsnips for 2 minutes. Drain and set aside to cool.
- When the beef is ready, remove from the oven and shred the meat using two forks. Leave to cool.
- Preheat the oven to 200°C, fan 180°C, gas 6. Transfer the beef to a pie dish (approx. 25cm diameter). In a large bowl, whisk the double cream, horseradish and half the parmesan. Toss the blanched parsnips in the mixture and season well. Use the parsnips to cover the surface of the beef, fanning them out in concentric circles until it’s covered. Sprinkle over the remaining parmesan and bake for 40-45 minutes, or until golden and bubbling.
