slow cooked Beef shin pie
Our Beef Shin Pie – low and slow cook that transforms into a simple and hassle-free dinner. There’s just nothing like a comforting pie as the weather draws in – give this one a try! We like to serve this with a side of greens.
Ingredients (
Serves 6-8):
1 kg beef shin, cut into 3–4 cm chunks
2 tbsp plain flour, seasoned with salt and pepper
3 tbsp vegetable oil or beef dripping
2 onions, roughly chopped
2 carrots, diced
2 celery sticks, diced
3 garlic cloves, crushed
2 tbsp tomato purée
500 ml Guinness
300 ml beef stock
2 tsp brown sugar (optional, it helps balance the bitterness)
2 bay leaves
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 sheet all-butter puff pastry, thawed if frozen
1 egg, beaten (for glazing)
Salt & black pepper, to taste
Method:
To brown the beef, toss the beef pieces in seasoned flour. Heat the oil in a heavy casserole dish over medium-high heat. Brown the beef in batches until well-coloured. It’s important to give them enough space to brown so do not overcrowd the pan. Remove and set aside.
In the same pot, add a little more oil if needed. Add the onion, carrot, and celery. Cook for 10 minutes until softened and lightly golden. Stir in the garlic and tomato purée; cook for 1–2 minutes more.
Pour in the Guinness, scraping up any browned bits from the base. Add beef stock, sugar, herbs, and the browned beef. Bring to a simmer, cover, and cook very gently for 2½–3 hours (or 2 hours in a 160°C / 320°F oven) until the beef is tender and the sauce thickened. If the sauce is too thin, simmer uncovered for 15–20 minutes to reduce. Taste and adjust seasoning and let cool slightly.
Preheat the oven to 200°C (fan 180°C) / 400°F. Spoon the cooled filling into a pie dish. Brush the rim with beaten egg, then lay the puff pastry over the top. Press the edges to seal and trim any excess pastry. Cut a small slit in the center to let steam escape. Brush with more beaten egg.
Bake for 25–30 minutes, until the pastry is puffed and golden.