Minced beef burgundy serve with salads

http://www.rachaelrayshow.com/recipe/14450_Ground_Beef_and_Burgundy_Shepherds_Pie/

Use pastry instead of mashed potatoes. Made by Helen
Use pastry instead of mashed potatoes. Made by Helen
cut up beef burgundy with salads
cut up beef burgundy with salads

Ingredients

1 Tbsp Extra Virgin Olive Oil
2 slices bacon, chopped
2 shallots, finely chopped
2 kg minced beef
1 leek finely chopped
250 g button mushrooms, quartered
1 bay leaf
2 Tbsp chopped thyme
Salt and pepper
1 1/2 cups Pinot Noir or dry red wine
2 cups beef stock
1 Tbsp Worcestershire sauce
4 Tbsp butter, diveded
2 Tbsp flour
1 egg, beaten to glazed
2 sheets of puff pastry
1 packet salad mix

Pre heat oven 200 C. Heat oil and 2 tablespoon butter in a Dutch oven over medium-high heat. Add bacon and crisp 2-3 minutes then add beef and brown well. Add shallots, leek, mushrooms, bay and thyme to the pan. Cook vegetables 7-8 minutes to soften, then season with salt and pepper. Add wine to the pan and scrape up drippings, let reduce 1-2 minutes, then add in stock and Worcestershire sauce.

In a small pan, melt 2 tablespoons butter and combine with flour, whisk 1 minute then pour the roux into beef mixture. Stir to combine and thicken. Preheat oven with rack in center of the oven. Scoop the meat into a casserole dish with one pastry inside. Top the meat with another pastry and glazed with egg. Place under oven, until cook and brown the pastry. Serve with salads.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s