John Torode's beef pie

Name: John Torode's beef pie
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 50g butter; 2 small onions finely chopped; 1kg beef shin diced; 75g plain flour; 750ml beef stock; 2 sprigs thyme; 2 tbsp Worcestershire sauce; a handful flat-leaf parsley chopped; a grating nutmeg; 500g block puff pastry; 1 egg beaten

John Torode

Published: December 19, 2014 at 2:30 PM

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Serves 6

A little effort

Total time: 2 hrs and 30 mins

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Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.

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Alternatives

Complete the dish

Try John Torode's beef pie, then check out our traditional steak pie, steak and ale pie, steak and blue cheese pie and more pie recipes. Also learn how to achieve the perfect flaky pie crust with Edd Kimber's expert guide.

Ingredients

Nutrition

50g butter
2 small onions

finely chopped
1kg beef shin

diced
75g plain flour
750ml beef stock
2 sprigs thyme
2 tbsp Worcestershire sauce
a handful flat-leaf parsley

chopped
a grating nutmeg
500g block puff pastry
1 egg

beaten

Nutrition: per serving

kcal664
fat34.5g
carbs44g
fibre0.8g
protein47.2g
salt1.9g

Method

step 1

Melt the butter in a large casserole dish with a lid. Add the onions and cook over a medium heat until they’re soft and caramelised, about 10-15 minutes. Scoop out then add the beef and cook it over a high heat until browned all over (you might need to do this in batches). Add back the onions then sprinkle over the flour, stir and continue cooking for another 2 minutes. Gradually add the stock stirring constantly until the mixture boils and thickens. Add all the remaining ingredients. Cover the pan and simmer over a low heat for 1½ hours or until the beef is tender.
step 2

Heat the oven to 200c/fan 180c/gas 6. Spoon the filling into a large pie dish. Roll out the puff pastry and lay over the top. Press down and trim the edges then brush all over with beaten egg and prick a few holes in the top to let out the steam. Cook for 45-50 minutes until the pastry is golden and crisp.

Authors

John Torode

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