French Recipes

Beef and Vegetables in Red Wine
Topped with Celeriac Mash

Flavour:

French flag  French

Preparation time:

 10 minutes

Cook time:

 85 minutes

Total time:

 95 minutes
95

Ingredients:
  • 1x454g pack lean minced beef
  • 1x500g Jar Homepride Beef Bourguigonne Sauce
  • 30ml (2tbsp) Vegetable Oil
  • 1x Leek (Discard green part, roughly dice white
  • 50g Celery (roughly diced)
  • 75g Frozen Peas
  • 4 Medium Potatoes, peeled and diced
  • 400g Celeriac, Peeled and diced
  • 25g Butter
  • 2 Egg Yolks
  • Salt and Pepper

Instructions:
  1. In a large pan, heat the oil and add the mince. Cook until browned and remove with a slotted spoon.
  2. Add the diced celery and leek and cook gently for 3 minutes. Return the beef to the pan and add the sauce. Bring to the boil, then gently simmer for 30 minutes.
  3. Meanwhile bring the potatoes and celeriac to the boil in a separate pan for 20 minutes, until both are cooked through. Drain and return to the pan.
  4. Mash the potatoes and celeriac thoroughly. Add the butter, season to taste, the stir in the egg yolks.
  5. Preheat oven to180C/Gas5.
  6. Place the meat and sauce into a pie dish and top with the mash. Rough up the top with a fork and place in the oven
  7. Cook for 30 minutes or until the top is golden.