Barolo-Braised Beef & Shallot Pie with Parsnip & Potato Mash

Serves 6

By the delicious team

Takes 35 minutes to make, 3 hours 10-40 minutes to cook. This beef pie is hearty, warming and comforting ─ a great make-ahead dish.


  • 1.2kg beef shin, cut into chunks
  • 2 tbsp seasoned flour for dusting
  • 4-5 tbsp olive oil
  • 1 small onion, very finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 5 garlic cloves, crushed
  • Small bunch of fresh thyme
  • 3 bay leaves
  • Barolo red wine (see tip)
  • 350ml good-quality beef stock
  • 500g parsnips, cut into chunks
  • 850g floury potatoes (such as maris piper), cut into chunks
  • 85g butter, plus extra to top
  • Good splash of double cream
  • Grating of fresh nutmeg
  • 15 shallots, peeled


  1. Preheat the oven to 160°C/fan 140°C/gas 3. Dust the beef in seasoned flour. Heat 2 tbsp olive oil in a heavy-based casserole and fry the beef in batches over a medium heat until browned all over, adding more oil if necessary. Lift out with a slotted spoon and set aside.
  2. Heat another 1 tbsp olive oil in the casserole and gently fry the onion, celery and carrot for 10 minutes until soft. Add the garlic and fry for a couple of minutes, stirring, then return the beef to the pan along with the thyme and bay leaves.
  3. Pour over the red wine and stock, then bring to the boil. Cover, transfer to the oven and cook for 2½-3 hours until really tender.
  4. Meanwhile, put the parsnips and potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes until tender. Drain, then return to the pan over a low heat and mash (or use a potato ricer), adding 75g of the butter and the cream. Season with nutmeg, salt and pepper and set aside. Meanwhile, heat the remaining butter in a frying pan and gently fry the shallots until golden.
  5. Remove the casserole from the oven and stir in the shallots. Turn up the heat to 180°C/fan 160°C/gas 4. Transfer the beef and shallots to a 2.5 litre pie dish and cover with mash. Rough up with a fork, dot with the extra butter and return to the oven for 30-35 minutes until golden brown. Serve with seasonal veg.

Nutritional info

Per serving: 746kcals, 33.6g fat (15.6g saturated), 53g protein, 44g carbs (11.4g sugars), 1.3g salt, 9.8g fibre

Chef’s tip

Allow the filling and mash to cool, then assemble into a pie. Open-freeze until solid, then wrap well in cling film and foil and store in the freezer for up to 2 months. Cook from frozen, adding 30 minutes to the cooking time ─ ensure it’s piping hot before serving. Or, make the filling up to 2 days before, keep covered in the fridge, then continue from step 4.

Wine Recommendation

Barolo is the top wine of choice ─ but it is pricey. A less costly Italian option is the plummy Nero d’Avola from Sicily.