Beef and mushroom pie with creamy parsnip crust recipe
An umami-packed beef stew enriched with a dauphinoise-style parsnip crust.
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Cooking tools:
- Oven
- Pie dish
- Stockpot
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Colander
- Potato masher
- Measuring cup
- Measuring spoon
Ingredients
- 1 beef stock pot
- 30g dried mushrooms
- 2 tbsp rapeseed oil
- 1.5kg beef brisket, cut into large 5cm chunks
- 1 leek, finely sliced
- 2 carrots, finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, finely sliced
- 1 tbsp chopped fresh rosemary
- 300g chestnut mushrooms, thickly sliced
- 2 tbsp plain flour
- 250ml red wine
- 1 tbsp balsamic vinegar
- 2 tsp clear honey
- 750g parsnips
- 150ml double cream
- 2 tbsp horseradish sauce
- 75g parmesan
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