So here's a recipe I made as my partners two favorite dishes are Beef Bourgignon and Pie
1kg diced beef
1 bottle red wine
3 heaped tbsp flour
3 cloves garlic
Salt & Black Pepper
1 roll puff pastry
Place beef in a bowl/pot, sprinkle on about 1/2 tbsp of dried thyme, 1pinch marjoram, 1 clove chopped garlic, 1/2 tbsp sea salt.Cover with a good red wine, leave to soak in fridge for 5 hrs.
Preheat oven to 150C
Sear the meat a few pieces at a time, and transfer to a bowl. Keep juices of marinaded beef. Chop onions during this process.
Fry the chopped onions.
Then, return beef to pan. Add 2 tbsp of sieved flour and stir to make sure juices are absorbed.
Place left over juices from the marinade in a jug and top up with wine to make 500ml.
Gradually add this to the beef& onion mix.
Add the 2 chopped garlic cloves, 2 bay leaves and an extra 1tbsp of thyme.
Transfer to a casserole dish and place in oven for 1hr 30.
After this, peel and chop shallots into quarters and finely slice bacon,mput the shallots and bacon in a pan on a high heat and heat until cooked (approx 5-10 mins).
Add the rest of the bottle of wine.
Cook for an extra 5 mins then add the mushrooms and a pinch of black pepper and cook until the wine is absorbed/evaporated.
During this time prepare the puff pastry with a rolling pin, pastry should be about 3/4 cm thick.
Add beef and sauce from the casserole dish to the pan and turn oven up to 200 C. Mix well. Add more wine to liquify or flour to thicken if needed. Transfer to pie dish.
Place puff pastry on top of dish and cut extra pastry leaving a 1-2 cm edge. Use a fork to push the pastry to the edge of the pie dish. Mix egg white and yolk together with a fork in a small bowl/cup. Brush the top of the pie with the egg.
Place the pie in the oven for approx. 20mins.