-
1
Heat oven to 275F
-
2
Cut the base of the garlic bulb so that the cloves are just showing, then wrap lightly in foil.
-
3
Bake for 1 hr until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl - you should have about 2 tablespoons Cover and set aside.
-
4
Heat 1 tbsp oil in a shallow casserole or heavy-based pan with a lid.
-
5
Cook the beef in batches over a medium heat for 3-4 mins until evenly browned, then tip on to a plate.
-
6
Using the rest of the oil, repeat until all of the beef has browned.
-
7
Add the onion and thyme to the pan then cook for about 5 mins until softened.
-
8
Stir in the mustard and cook for 1 minute Pour the red wine into the pan and cook for a few mins until well reduced and syrupy.
-
9
Return the beef to the pan, add the carrot, then pour in the stock.
-
10
Bring to the boil, stirring, then reduce the heat and simmer gently with the lid on for 1 1/2 hrs or until the beef is tender and the sauce has slightly reduced and thickened.
-
11
Spoon into a 3 1/2 pint pie dish and leave to cool completely.
-
12
Increase oven temperature to 350F Simmer the potatoes in a pan of boiling salted water, for 15-20 mins or until tender.
-
13
Drain, then mash with the reserved garlic, butter, milk and parsley.
-
14
Season to taste, then carefully spread over the beef to cover completely and fluff up with a fork.
-
15
Bake for 25- 30 mins until heated through and lightly golden.
-
16
Serve the pie straight away.
