Angela Hartnett's Beef Pie Secret: One Pre-Cooking Step Makes It 'Best'

Angela Hartnett's Revolutionary Beef Pie Technique

Comfort food season might have concluded, but that certainly doesn't preclude indulging in a warm, satisfying slice of pie. Esteemed British chef Angela Hartnett has recently unveiled her distinctive interpretation of the traditional beef pie, ingeniously substituting the conventional filling with a superior meat-based alternative.

The Epic Culinary Creation

During a recent installment of the Waitrose podcast Dish, Angela prepared a special pie for singer and former One Direction member Niall Horan. This, however, is no ordinary beef pie. Angela elevates her "epic" recipe to unprecedented heights by merging two celebrated recipes: Martha Collison's "best" beef bourguignon and a pastry recipe from Diane Henry. While this method demands more time than a standard beef pie, the exceptional outcome justifies the additional effort.

The Crucial Pre-Cooking Step

To achieve perfection in the beef filling, Angela's pivotal advice is to advance the cooking process. The beef bourguignon requires approximately four hours of cooking, but it is imperative not to hastily place the hot filling directly into the pie.

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When preparing the bourguignon, employ a low and slow cooking technique at 180°C for about three and a half to four hours. After incorporating the remaining vegetables and thoroughly stirring, transfer the filling to a separate dish to facilitate cooling.

Angela emphasized: "What we're gonna do is transfer this to another dish so it cools overnight, because we're gonna sit it in a pie, so we really want it absolutely cold." Ensure the pie filling is chilled but not directly from the refrigerator; allow it to reach room temperature before use.

Constructing the Perfect Pie

When assembling the pie, remember to cut several slits in the pastry. This allows steam to escape during baking, preventing the pastry from becoming soggy. Angela's instructional video has already amassed over 10,800 views, with viewer Georgie commenting: "So yummy."

Recreating Angela Hartnett's Masterpiece at Home

Here is a comprehensive guide to replicating Angela's innovative beef pie creation in your own kitchen.

Beef Bourguignon Pie with Cauliflower Cheddar Mash

For the Beef Bourguignon

• One tbsp olive oil, plus an additional ½ tbsp if necessary
• 200g No.1 Free Range Beech Smoked Bacon Lardons
• 800g ox cheek or beef brisket, diced into 3cm cubes
• Two peeled carrots
• One large onion
• Four finely chopped garlic cloves
• Two tbsp plain flour
• Two tbsp tomato purée
• One bottle of red wine
• 500ml beef stock
• ½ x 20g pack of thyme
• Three rosemary sprigs
• Three bay leaves

For the Garnish

• 50g butter
• ½ x 500g bag of small peeled onions
• 200g pack of button mushrooms
• One finely chopped garlic clove
• ½ x 25g pack of chopped flat leaf parsley leaves

For the Shortcrust Pastry

• 300g plain flour, plus extra for rolling
• 150g chilled, cubed butter, plus additional for greasing
• One egg yolk
• 320g pack of shortcrust pastry sheet

For the Cauliflower Mash

• Two large peeled potatoes
• 200g frozen Essential Cauliflower Florets
• 1 tsp Essential Dijon Mustard
• 30g grated mature Cheddar
• Seasonal greens for serving

Method

1. For the beef bourguignon: Place a large lidded cast-iron casserole dish over medium heat. Add one tbsp oil and the lardons, cooking for 5-10 minutes until crisp. Remove with a slotted spoon, leaving the fat.
2. Sear the beef in three batches until deeply caramelized, ensuring not to overcrowd the pan. Remove and set aside with the bacon.
3. Chop carrots into bite-sized pieces and finely chop the onion. After browning all beef, add vegetables to the pan with extra oil if needed, frying gently for eight minutes until softened.
4. Add garlic and fry for one minute, then stir in flour and tomato purée.
5. Pour in one-third of the wine, bring to a boil, and deglaze the pan with a wooden spoon. Add beef and bacon, then cover with remaining wine and beef stock. Season with black pepper and a pinch of salt.
6. Tie thyme and rosemary together and add to the stew with bay leaves. Preheat oven to 180°C, gas mark 4.
7. Cover and cook in the oven for four hours, stirring hourly. Add water if dry. When meat falls apart with a fork, turn off the oven but leave the dish inside.
8. For the garnish: Melt butter in a deep frying pan. Halve any large onions or mushrooms, then add to the pan with garlic. Fry over medium heat for 10 minutes until caramelized, then transfer to another dish and cool overnight.
9. For the pastry: In a food processor, pulse flour, butter, and salt until pea-sized lumps form. Add egg yolk and pulse again, adding 1-3 tbsp cold water as needed. Form into a disc, wrap, and chill for 30 minutes.
10. Make the pie: Remove pastry from fridge 20 minutes prior. Spoon beef into a 15x20cm or 19cm round lipped baking dish. Brush the lip with egg.
11. Unroll pastry, use half to cover the dish with excess, trim, and cut a cross in the middle. Brush with egg and chill in the freezer while preheating oven to 200°C, gas mark 6.
12. Bake pie on a baking sheet for 35 minutes until golden and filling is piping hot.
13. Meanwhile, for the mash: Cut potatoes into large chunks and boil in salted water for eight minutes. Add cauliflower, return to boil, and cook for eight more minutes until tender.
14. Drain, steam dry, then return to pan. Add mustard and blend with a stick blender until smooth. Stir in cheese until melted, season, and serve with pie and greens.