Beef Bourguignon Potato Pie

I made the beef bourguignon stew first, not with cubed beef, but with ground beef instead. Cooked with carrots, onion, diced mushrooms, paprika, red wine (a delicious Italian merlot), bay leaves, garlic, and thyme. Plus beef stock. Cook for between one and two hours. Kept in the fridge for a couple of days, and then decanted into a standard pie tin. Remove the bay leaves.

The potatoes were boiled, then mashed with a little salted butter and olive oil. Creamed with a little milk. I also added some dried coriander leaf to the mash.

The mashed potato was added to the top of the pie tin, and textured with a fork, to increase crispiness.

Cooked for between forty and fifty minutes at 180 deg C on the middle shelf of the oven (check progress by eye). It may take a little longer.

It is customary to include chopped bacon in beef bourguignon, but I usually skip this ingredient.

Served with some French's American mustard. German mustard will do as well.