Pie Night

• Toss the beef shin in the flour so it's coated
• In a large, deep pan or casserole dish, add some oil and in batches (don't overcrowd the beef), brown the meat, then set aside.
• In the same pan, add the red wine and a little beef stock and with a wooden spoon scrape pff the brown bits on the bottom of the pan and mix together.

  Add the onion, carrots, celery, herbs, beef and the rest of the beef stock. Season and pop the lid on and allow to gently cook for 1.5hrs.
• After 1.5 hrs, take the lid off and cook for another 1 -1.5hrs on a low heat or until tender. (you may beed to add a little water of you think it needs it).
• Pre-heat the oven to 200C.

  In a pie dish add your short crust pastry and blind bake.

  Add the beef shin mix and lay a puff pastry (or short crust) lid and brush with a beaten egg.

  Pop into the oven for approximately 20 – 30 mins or until golden.

  Serve.

• Heat the oil in a large flameproof casserole dish and brown the lamb neck (you may need to do this in batches). Transfer the lamb to a plate.

  Reduce the heat, add the onions, and gently soften, adding a splash of oil if you need to. Add in the carrots, and rosemary and cook for another few minutes.

  Add the wine and bring to a simmer, scraping all the lamb bits off the bottom of the dish as you go – these will add lots of flavour. When the wine has boiled for 1 min, add the stock, return the lamb and any juices, and gently bring to a simmer.

  Cover with a tight-fitting lid, reduce the heat a little, and cook until the meat is very tender, approx 2-3 hrs.
• Pastry: turn the oven on to 200C.

  Cut 2/3's of the pastry and on a flat service dusted with flour, roll out your pastry making sure it will cover a pie dish approx. 20cm and 5cm deep.

  Grease your pie dish with butter then gently lay your pastry into the dish, cut off any excess pastry but remembering pastry shrinks when baked.

  Using a fork, make a few holes in the base then put some baking paper over the pastry and add some baking beans. Bake for approx. 15 mins or until the base is starting to brown.
• Approx. 10 mins before you're ready to make the pie, add the peas and mint to the lamb.

  Roll out the pastry lid ready to add over your pie dish.

  Using a spoon with holes, gently spoon the lamb mix into the baked pastry dish, then using a spoon add in as much of the lamb gravy as you can.

  Gently lay over the pastry lid crimping the sides and make 2 small cuts for steam to escape.

  Brush with the beaten egg and pop in the oven for 20 – 30 mins or until the lid is cooked and a nice golden brown.

  Serve.

• Preheat the oven to 200°C/Fan 180°C/Gas 6.
• In a large non-stick frying pan, add some sunflower oil and on a low heat add the onion and crushed garlic. Cook until the onion is softened, but not coloured (approx 5mins).

  Add in the leek, stirring in and cook for 1 minute more.

  Now add in the chicken and cook through.
• Next, pour over the white wine and 100ml of the water and dissolve the stock cube in the pan by squishing it with a wooden spoon.

  Keep simmering on a high heat and stir constantly until the liquid has reduced by about half. Then remove the pan from the heat.
• In a large bowl, add ham strips (about 1.5cm wide) and add sprinkle the flour on top and toss lightly.
• Now, add the chicken, onion, leek and stock mixture, the rest of the water and the crème fraiche.

  Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

  Spoon into a 1.5-litre pie dish.

Filo pastry

• Put the 3 filo pastry sheets on a flat work surface on top of each other and cut with a sharp knife into strips – you should get around 9 long strips.

  Put some oil into a small bowl and using a pastry brush, lightly oil each strip, then scrunch up gently and place on top of the filling.

  Do this with each strip, adding them close to each other, until you have covered your filling.
• Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling.
• Serve.