Beef and Roasted Garlic Potato Pie

This is a great family dish and is certainly nice enough to have for Sunday lunch. It can be made well in advance and will happily keep in the fridge for a couple of days. It also freezes covered in plastic film for up to 1 month.


Serves 4

  • 1 small garlic bulb
  • 2 tbsp olive oil
  • 1 lb stewing beef, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 1 tsp chopped fresh thyme
  • 2 tbsp Dijon mustard
  • 4 tbsp amontillado sherry (medium dry)
  • 2/3 cup beef or chicken stock
  • 1 ½ russet potatoes cut into chunks
  • 2 oz butter
  • 4 tbsp milk
  • 2 tbsp chopped fresh flat-leaf parsley
  • sea salt and freshly ground white pepper
  • honey-glazed carrots, to serve


    1. Preheat the oven to 275°F. Cut the base of the garlic bulb off so that the garlic cloves are just showing and wrap lightly in foil. Bake for 1 hour until completely tender.
    2. Leave until cool enough to handle and squeeze the flesh into a bowl – you should have about a heaped tablespoon in total. Set aside until needed.
    3. Heat the oil in a sauté pan. Add half of the beef and cook over a medium heat for 3-4 minutes until evenly browned but not scorched, then tip on to a plate. Repeat until all of the beef has browned. Add the onion and thyme to the pan and cook for about 5 minutes until softened.
    4. Stir in the Dijon mustard and cook for 1 minute, stirring. Pour the sherry into the pan and allow to bubble down, then continue to cook for a few minutes until well reduced and syrupy.
    5. Return the beef to the pan, stirring to combine and then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently for 1 hour or until the beef is completely tender and the sauce has slightly reduced and thickened, then spoon into a 9”x 13” pie dish and leave to cool completely.
    6. This allows a skin to form on top and stops the mashed potato sinking into the pie.
    7. Increase the oven temperature to 350F. Put the potatoes into a pan of boiling salted water, cover and simmer for 15-20 minutes or until tender. Drain well, then mash with the reserved roasted garlic, the butter, milk and parsley. Season to taste.
    8. Carefully pipe or spread the mashed potatoes over the beef base to cover completely and fluff up with a fork. Bake for 25-30 minutes until heated through and lightly golden.
    9. Serve the pie straight to the table with a separate bowls of the honey-glazed carrots to hand around.