Servings: 8 to 10
In this classic British staple, red wine adds a deep mellow richness to a hearty beef filling. The creamy mashed potato topping, seasoned with sour cream and Parmigiano, is brightened with peas, but they can be omitted from the topping and added to the filling. This recipe also will make four generous individual pies or five slightly smaller pies.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The filling should be thoroughly cooled before adding it to the pie shells so that the heat of the filling doesn’t melt the butter in thepastry before the crust has a chance to set in the oven.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?