BEEF BOURGUIGNON PIE

■ 2 x 9-inch (22-cm) piece crusts (pre-made) or vegan crust

■ 1lb (454 g) beef, cut into 1/2-inch (1.25-cm) pieces

■ 1/2 cup (125 mL) carrots, peeled and diced

■ 1/2 cup onions (125 mL), peeled and diced

■ 1/3 cup (80 mL) rutabaga, peeled and diced

■ 1/3 cup (80 mL) parsnips, peeled and diced

■ 2 tbsp (30 mL) oil

■ 1/2 cup (125 mL) red wine

■ 2 tbsp (30 mL) brandy

■ 2 tbsp (30 mL) thyme, freshly chopped

■ 1 tbsp (15 mL) Worcestershire sauce

■ 2 cups (500 mL) water

■ 1 tbsp (15 mL) tomato paste

■ 1 tsp (5 mL) salt

■ 1/2 tsp (2.5 mL) pepper

■ 1/3 cup (80 mL) mushrooms, washed and sliced

■ 1/3 cup (80 mL) bacon, cooked and crumbled

■ 1/2 cup (125 mL) all-purpose flour

■ 3/4 cup (180 mL) water

■ 1 egg

■ Pinch coarse-ground pepper

1. Start by preparing all your vegetables and the thyme. Peel and dice all the root vegetables into half-inch (1.25-cm) pieces.

2. Remove the thyme leaves from the stems and chop finely.

3. In a large pot, heat the oil over medium-high heat. Add the carrots, rutabagas, parsnips, onions and thyme (reserve a pinch to finish the top crust of the pie later). Cook for approximately 10 minutes, stirring frequently.

4. Add the beef and mix well. Continue to cook until the beef has browned on all sides. Don’t worry if the bottom of the pot is getting dark; that is flavour.

5. Add the wine and brandy to the pot and stir to deglaze the bottom of the pot. Add the Worcestershire sauce, 2 cups (500 mL) water and tomato paste. Mix well. Reduce the heat to low and simmer for

2 hours, stirring occasionally.

6. Once the beef is falling apart tender, add the mushrooms, salt, pepper and bacon, and cook until meat becomes very tender, stirring frequently.

7. In a separate large bowl, add the flour and the water, and whisk until smooth and pourable (if needed, add small amounts of water to thin out).

8. Pour into the beef bourguignon and stir. As the flour cooks, it will thicken the mixture. It will thicken as it cools as well. 9. Preheat oven to 350 F (175 C).

10. To assemble the pie, start by egg washing the upper edge of the pie and docking the bottom with a fork. Add the beef mixture to the pie shell and smooth out to have a nice even top.

11. Cover the pie with the top lid and secure the edges by pinching them down. Trim off any excess and flute the edges.

12. Egg wash the whole surface and sprinkle with fresh cracked pepper and a pinch of thyme. Cut four one-inch (2.5-cm) slits to vent the pie.

13. Bake for 50-60 minutes until the top is golden brown and some of the filling may even start to bubble out the vent holes. Allow to cool for 10-15 minutes before serving as it will be extremely hot.