Simple Beef Shin Pie

Beef Shin Pie

Ingredients

500-750grams of boneless beef shin

Cup of chicken stock

Mirepoix veg (celery, carrot, onion finely chopped)

Splash of brandy

Bundle of herbs including bay, rosemary and thyme

Splash of Worcestershire Sauce

Half a bottle of wine

Marrow bone (optional)

Crust

200grams fat

400grams flour

1 egg yolk

Cold water

Method

Season your beef with salt and pepper and brown off in the pan over a medium high heat in a good amount of olive oil and butter

Take the beef out and brown off your mirepoix veg.

Add the beef back in with a splash of brandy, allow the alcohol to burn off somewhat.

Add in your red wine and chicken stock .

Allow to cook at a very gentle simmer for 4-5 hours, add a little extra stock or water if it’s starting to look dry.

For the Pastry

Combine the fat, flour and egg in a large mixing bowl, mix by hand adding water until you get the right consistency.

Pour your beef stew into an oven proof baking tray.

Roll out your crust until its slightly bigger than the tray, spread over and tuck at the sides adding any artistic flourishes you may desire.

Option to pace your piece of marrow in the middle of the pie and cut the pastry around it – the marrow adds a visual flourish and the marrow will melt into your pie for added unctuousness.

Cook for around half an hour or until the crust is nicely browned and flaky.

Enjoy