The Eagle's Peak Pot Pie

Name: The Eagle's Peak Pot Pie
Ingredients: 2 tbsp Olive Oil; 1 kg (approx. 2.2 lbs) Stewing Beef (e.g., chuck), cut into 1-inch cubes; 1 tsp, plus more to taste Salt; 1/2 tsp, plus more to taste Black Pepper; 1 Large Onion, chopped; 2 medium Carrots, peeled and chopped; 2 Celery Stalks, chopped; 3 Garlic Cloves, minced; 2 tbsp Plain Flour; 500 ml (2 cups) Beef Broth; 330 ml (1 bottle) Stout or Dark Ale (e.g., Guinness); 2 tbsp Tomato Paste; 3-4 Fresh Thyme Sprigs; 1 Bay Leaf; 1 tbsp Worcestershire Sauce; 700 g (approx. 1.5 lbs) Potatoes (e.g., Russet or Maris Piper), peeled and quartered; 2 medium Parsnips, peeled and chopped; 50 g (1/4 cup) Butter; 1/4 cup (or more, as needed for consistency) Milk (whole or semi-skimmed); 2 tbsp Fresh Parsley, chopped (for garnish); to taste Salt and Pepper, for mash

A robust and warming British-inspired beef and root vegetable stew, slow-simmered in a rich stout gravy, crowned with a light and airy potato and parsnip mash 'snowcap.' This hearty dish embodies the perseverance and triumphant ascent of an underdog.

Dish
21 ingredients
15 steps
Comedy

Gather these

Ingredients

2 tbspOlive Oil
1 kg (approx. 2.2 lbs)Stewing Beef (e.g., chuck), cut into 1-inch cubes
1 tsp, plus more to tasteSalt
1/2 tsp, plus more to tasteBlack Pepper
1Large Onion, chopped
2 mediumCarrots, peeled and chopped
2Celery Stalks, chopped
3Garlic Cloves, minced
2 tbspPlain Flour
500 ml (2 cups)Beef Broth
330 ml (1 bottle)Stout or Dark Ale (e.g., Guinness)
2 tbspTomato Paste
3-4Fresh Thyme Sprigs
1Bay Leaf
1 tbspWorcestershire Sauce
700 g (approx. 1.5 lbs)Potatoes (e.g., Russet or Maris Piper), peeled and quartered
2 mediumParsnips, peeled and chopped
50 g (1/4 cup)Butter
1/4 cup (or more, as needed for consistency)Milk (whole or semi-skimmed)
2 tbspFresh Parsley, chopped (for garnish)
to tasteSalt and Pepper, for mash

Step by step

Instructions

1
Preheat your oven to 160°C (325°F).
2
Pat the beef cubes dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
3
Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-caramelized on all sides, then remove and set aside.
4
Add chopped onion, carrots, and celery to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
5
Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw flour taste.
6
Return the beef to the pot. Pour in the beef broth and stout/ale, scraping the bottom of the pot to loosen any more stuck bits. Stir in tomato paste, thyme sprigs, bay leaf, and Worcestershire sauce. Bring to a gentle simmer.
7
Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the beef is very tender and easily falls apart.
8
While the stew braises, prepare the mash. Place peeled potatoes and parsnips in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
9
Drain the cooked potatoes and parsnips thoroughly. Return them to the hot, empty pot over low heat for a minute to evaporate any remaining moisture. Remove from heat.
10
Add butter and milk to the vegetables. Mash well with a potato masher until smooth and fluffy. Season with salt and pepper to taste.
11
Once the stew is tender, remove the thyme sprigs and bay leaf. Taste and adjust seasoning as needed.
12
To assemble, ladle the hot beef stew into an oven-safe casserole dish or individual ramekins. Gently spoon or pipe the potato and parsnip mash over the stew, spreading it to cover the top like a blanket of snow.
13
If desired, lightly rough up the top of the mash with a fork for texture. Bake in the oven for 20-25 minutes, or until the mash is golden brown and the stew is bubbling.
14
Let rest for a few minutes before serving. Garnish with fresh chopped parsley.
15
Serve hot, savoring the warmth and comfort of this dish.

The Inspiration

Why this dish

This dish is a culinary tribute to Eddie 'The Eagle' Edwards' remarkable journey. The slow-cooked, rich beef and root vegetable stew represents his grounded, British roots and the arduous, dedicated training that formed his foundation. The dark stout adds depth, mimicking the grit and challenges he faced. The fluffy, light potato-parsnip mash topping symbolizes the snow-covered Olympic slopes, his unexpected 'flight,' and the joyous, triumphant peak of his achievement, creating a comforting yet elevating experience, much like Eddie's inspiring story.

Eddie the Eagle · Comedy

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