Beef steak, thyme and onion pie with celeriac mash

1 hour 10 minutes


Steak, thyme and onion filling

  • 600g of braising beef, excess fat removed and cut into bite-sized chunks
  • 2 tbsp of flour
  • 250g of chestnut mushrooms, wiped clean and thickly sliced
  • 3 garlic cloves, peeled and roughly chopped
  • 2 onions, halved and sliced
  • 2 carrots, scrubbed and cut into 2–3cm crescents
  • 2 celery sticks, cut into 2–3cm crescents
  • 300ml of brown ale
  • 400ml of beef stock
  • 3 sprigs of thyme, leaves picked
  • 1 tsp English mustard

Celeriac mash

  • 1 celeriac, small, peeled and cut into 3–4cm cubes
  • 3 potatoes, floury, peeled and cut into 3–4cm cubes
  • 75ml of semi-skimmed milk
  • 1 knob of butter


Preheat the oven to 160°C/gas mark 3
Add the beef to a hot, deep casserole dish with a dash of oil and sprinkle over the flour. Give the meat a good stir until the flour disappears from sight and the meat is very well-browned
Add the remaining ingredients needed for the filling; the mushrooms, garlic, onions, carrots, celery, ale, beef stock, thyme and mustard. Again, give everything a good stir so they are evenly distributed and season well
Pop the lid on and place the dish in the preheated oven for 3 hours, occasionally stirring to make sure the bottom isn’t catching, or adding a little water if you think the mixture is becoming dry
While the stew is cooking, make your mash. Simply empty the celeriac and potato into a large saucepan and fill with cold water
Bring to the boil and simmer for 15–20 minutes, until the vegetables are completely tender. Drain and mash, stirring in the milk and knob of butter. Season to taste
Remove the casserole dish from the oven and allow your pie filling to cool. Transfer to a 1.5 litre, ovenproof dish
Preheat the oven to 180°C/gas mark 4
Bake for 30 minutes until the top is crusty and golden brown and the filling is bubbling below. Garnish with a little fresh thyme before serving