Beef shin pie
Servings 4 people
Cost £
Ingredients
- 1.5 kg (grass-fed) beef shin, cut into chunks
- 3 tbsp plain flour
- oil
- 2 onions, diced
- 2 carrots, diced
- 1 celery stick, diced (optional)
- 2 bay leaves
- 2 sprigs of fresh thyme, remove the stems
- 1 litre beef stock
- 150 ml red wine
- salt and pepper for seasoning
Instructions
- 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.