Beef Bourguignon pie with cauli Cheddar mash

Ingredients

• 320g pack shortcrust pastry sheet
• 650g pack No.1 Beef Bourguignon
• 1 medium free range egg, beaten
• 2 large potatoes, peeled
• 200g frozen Essential Cauliflower Florets
• 1 tsp Essential Dijon Mustard
• 30g mature Cheddar, grated
• Seasonal greens, to serve

Method

1. Remove the pastry from the fridge 20 minutes before you begin. Spoon the beef into a lipped baking dish, about 15x20cm or 19cm round. Brush the lip with egg. Unroll the pastry, use half to cover the dish with a little excess, then trim with a sharp knife and cut a cross in the middle. Brush with egg, then chill in the freezer while the oven preheats to 200ºC, gas mark 6.
2. Slide the pie onto a baking sheet, then bake for 35 minutes, or until golden and crisp and the filling is piping hot.
3. Meanwhile, cut the potatoes into large even-sized chunks. Boil in a large pan of salted water for 8 minutes. Add the cauliflower, return to the boil and cook for 8 minutes more, or until both are tender.
4. Drain in a colander, steam dry for a few minutes, then return to the pan or a tall jug. Add the mustard and blend with a stick blender to make a smooth, loose mash. Stir in the cheese, let it melt in, then check the seasoning. Serve with the pie and greens.
5. Recipe tip: Cook's tip — To use up the whole pack of pastry, buy two packs of beef bourguignon and make two rectangular pies. Wrap and freeze one for up to one month, defrost in the fridge, then bake.
6. Recipe tip: In episode 9, 2026 of Dish, the Waitrose podcast, Angela Hartnett uses Martha Collison's best beef bourguignon (https://www.waitrose.com/ecom/recipe/the-best-beef-bourguignon) to make the pie filling. She also adds a pastry base and top using Diana Henry's pastry method from a steak pie recipe (https://www.waitrose.com/ecom/recipe/steak-pie).
7. Recipe tip: And to drink... On episode 9, 2026 of Dish, the Waitrose podcast, this recipe is paired with No.1 Côtes du Rhône Villages (https://www.waitrose.com/ecom/products/no1-cotes-du-rhone-villages/944740-833839-833840), a plummy red bursting with black fruit and subtle herby notes.