Barolo-braised beef and shallot pie with parsnip and potato mash recipe | delicious. magazine

Ingredients

• 1.2kg beef shin, cut into chunks
• 2 tbsp seasoned flour for dusting
• 4-5 tbsp olive oil
• 1 small onion, very finely chopped
• 2 celery sticks, finely chopped
• 1 carrot, finely chopped
• 5 garlic cloves, crushed
• Small bunch of fresh thyme
• 3 bay leaves
• 600ml Barolo red wine
• 350ml good-quality beef stock
• 500g parsnips, cut into chunks
• 850g floury potatoes (such as maris piper), cut into chunks
• 85g butter, plus extra to top
• Good splash of double cream
• Grating of fresh nutmeg
• 15 shallots, peeled