Beef Bourguignon Pie

Beef Bourguignon Pie

The deep, cold winter weather is an ideal time for slow cooked, rich hearty meals and in the Little Hill Farm household, this often means PIE.

Who can resist a succulent, rich filling baked within golden, flaky leaves of puff pastry?

This recipe is my interpretation of the French Classic – ‘Beef Bourguignon’ sometimes known as Burgundy Beef after the region where it was born. Although traditional made as a rustic, chunky casserole dish, with some minor changes it makes the perfect as a pie filling, which the entire family will enjoy or when you wish to impress friends and guests at the dinner table.

beef bourguignon pie

Makes – 6 Serves


1kg casserole or chuck beef (cut into lardons/strips)
3 pancetta or bacon rashes (diced)
2 brown onions (diced)
2 cloves garlic (minced)
1 chilli (finely chopped) – optional
400g mushrooms (sliced) – see note below
2 carrots (diced)
2 sticks celery (diced)
1 leek (sliced into rings)
10 sprigs of fresh thyme
2 bay leaves
¼ cup parsley (chopped)
1 tablespoon tomato paste
2 cups young red wine – see note below
¼ cup balsamic vinegar
2 cups beef or vegetable stock
1½ teaspoons corn flour – can use plain flour
A little water to mix with the flour to create a thin slurry
2 tablespoons olive oil
salt and pepper
¼ cup chopped parsley
puff pasty
an egg for an egg wash

Try to use a variety of mushrooms (field mushrooms, champignons, swiss brown, oyster, shitake, etc) – the more variety the deeper the flavour.
The wine can be any young red – a Shiraz, Merlot, Pinot Noir (even an Italian Chianti). DO NOT USE a deep, fully matured Cabernet Sauvignon, as the final result will be too rich to enjoy with pleasure.

beef bourguignon pie


1. Place the pancetta/bacon into a cold pan and heat on stove top so the pancetta/bacon begins to cook and release its oil/fat. Once browned remove from the pan and return pan to heat.
2. Season the beef well with salt and pepper and cook in batches in the fat rendered from the pancetta/bacon until it well browned on most surfaces. Transfer the browned beef to bowl holding the pancetta/bacon and cook remaining beef. If during the browning process for all the beef the pan becomes dry add some oil.
3. Once all the beef has been browned add some oil to the pan and add onions, garlic and chilli, cooking until softened. Then add mushrooms and cook for 5 minutes stirring occasionally so the mushrooms soften and sweat.
4. If needed add more oil and then carrots, celery and leek as well as a good pinch of salt and pepper and cook for a further 5 minutes.
5. Return the browned beef and pancetta/bacon to the pan and add, tomato paste, wine and balsamic vinegar bringing the liquid to a boil. As the liquid comes to the boil, ensure you stir the ingredients and loosen any caramelised bits stuck to the base of the pan – these bits are packed with flavour and you want them in the liquid rather than burning on the base of the pan.
6. Once at a boil add the stock, thyme, bay leaves and first lot of parsley. Place a lid on the pan and bring back to a boil before reducing the heat to simmer and cook for 1 hours.
7. Once the dish has simmered for an hour, taste the liquid and determine if it needs more salt or pepper and adjust. Then add the corn flour slurry and remaining parsley and cook for a further ½ hour, stirring occasionally to ensure there is no sticking of the ingredients to the base of the pan.
8. Once cooked allow the dish to fully cool before using it as a pie filling.

It is always best to make the filling the day before needed and let it sit in the fridge overnight.

beef bourguignon pie

Making the Pie

I personally tend to make this pie as individual serves or one family size pie with a puff pastry top only because the liquid content of the dish is high and tends to make a pastry-based pie somewhat soggy. If you must make a double lined pie (top and bottom) use savoury short-crust pastry for the base and puffy pastry for the top.

1. Pre-heat an oven to 200ᵒ C.
2. Fill either 6 single serve ramekins or a 22 cm pie dish with the cold/chilled filling.
3. Next cover the mixture with a single layer of puff pastry, ensuring that there is a seal around the edge of the ramekin/dish.
4. Cut a small air-vent into the top of the pie and brush liberally with egg-wash, before placing into the oven and cooking for approximately 30 minutes or when the pastry is puffed and golden.
5. Serve with roasted or steamed seasonal vegetables and enjoy.

For those with children and concerned about the wine component – don’t be, the alcohol in the dish will be well and truly evaporated, only leaving the rich, fruity flavour of the red skinned wine grapes.

If you like this recipe you may also be interested in our Succulent Sweet Chicken Pie sometimes known as Spring Chicken Pie.

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