photographs YUKI SUGIURA
Let’s get things straight: yes, I love a Michelinstarred plate of food, but few things make me happier than a proper beef pie. It’s a dish that shows you’ve gone to a lot of effort, from slow-cooking your beef to making pastry. But, what sets an exceptional pie apart from the rest? The quality is defined by the sauce surrounding the meat, and the secret ingredient I’m using for this pie is wine. Red wine makes beef sing, whether it’s in a braise like this, or in a gravy or sauce to serve alongside steak. It brings body and richness like no other ingredient. Serve with your favourite veg for an impressive dinner over the festive period.
Happy Christmas, Tom x
"It’s a dish that shows you’ve gone to a lot of effort, from slow-cooking your beef to making pastry
Our contributing editor Tom Kerridge is a broadcaster, chef-owner of restaurants in London and Marlow, and cookbook author. You can listen to Tom on the BBC Good Food Podcast at
bbcgoodfood.com/podcast.
@ChefTomKerridge
Beef, red wine & potato pie
Putting potatoes in a pie is nothing new, but using them as a buttery base is a good trick I learnt from a winning dish on Great British Menu. It supports the structure of the pie and makes it feel complete.
SERVES 6-8
PREP 1 hr plus 1 hr chilling