Aligot and Beef Bourguignon Pie Recipe - Great British Chefs

Ingredients

• 2 tbsp of olive oil
• 150g of smoked bacon lardons
• 600g of beef chuck
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 250g of chestnut mushrooms, sliced
• 2 tbsp of Doves Farm Organic Plain White Flour
• 250ml of red wine
• 250ml of beef stock
• 1 tbsp of tomato paste
• 1 bay leaf
• 2 sprigs of thyme
• salt and pepper
• 500g of waxy potatoes, such as Yukon golds, peeled and diced
• 100g of unsalted butter, diced
• 150ml of whole milk
• 200g of low-moisture mozzarella, grated
• 100g of Gruyère, grated
• salt and pepper, to taste