A hearty and flavorful dish perfect for gatherings, combining tender beef stew and a rich parsnip topping that melts in your mouth.
Serves: 6
Prep Time: 25 minutes
Cooking Time: 4 hours 10 minutes (plus cooling)
Ingredients
1 beef stock cube or pot
30g dried mushrooms
2 tbsp cooking oil (rapeseed or olive oil)
1.5kg beef brisket, cut into large chunks
1 leek, finely sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, thinly sliced
1 tbsp fresh rosemary, chopped
300g chestnut mushrooms, thickly sliced
2 tbsp plain flour
250ml red wine
1 tbsp balsamic vinegar
2 tsp honey
750g parsnips
150ml double cream
2 tbsp horseradish sauce
75g parmesan cheese, grated
Steps to Prepare
1. Prepare the Beef Stew:
Preheat your oven to 160°C (fan 140°C, gas mark 2).
Dissolve the beef stock cube in 450ml of boiling water, add the dried mushrooms, and let it soak.
Heat oil in a large casserole dish. Brown the beef in batches, ensuring all sides are seared for a golden crust. Set aside.
Add the leek, carrots, celery, and garlic to the same dish. Cook for 6-8 minutes until softened.
Toss in rosemary and chestnut mushrooms, cooking until the mushrooms are golden (about 3-4 minutes). Stir in flour and cook for another minute.
Return the beef to the pot, then pour in red wine. Let it simmer briefly before adding the stock mixture, balsamic vinegar, and honey.
Cover the dish and transfer it to the oven. Cook for 3 hours until the beef is tender.
2. Prepare the Parsnip Topping:
Slice parsnips into thin rounds. Boil them in a pot of water for 2 minutes, then drain and cool.
In a bowl, whisk double cream with horseradish sauce and half the grated parmesan. Toss the parsnip slices in this creamy mixture, ensuring they are evenly coated.
3. Assemble and Bake:
Once the beef is cooked, shred it using two forks and transfer the mixture to a pie dish (about 25cm in diameter).
Layer the parsnips over the beef, fanning them out in circles to cover the surface. Sprinkle the remaining parmesan on top.
Increase the oven temperature to 200°C (fan 180°C, gas mark 6). Bake the pie for 40-45 minutes until the topping is golden and bubbling.
Serving Suggestion
Serve hot with a side of steamed greens or a crisp salad. This dish is hearty enough to be a meal on its own but pairs wonderfully with a glass of red wine for a cozy dinner experience.