- Home
- Recipes
- Meat and poultry
- Beef shin pie
Beef shin pie
Published: February 28, 2023 at 4:57 PM
Save recipe
Serves 4
Easy
Total time: 4 hrs
+ marinating
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This beef shin and red wine pie is an indulgent, comforting family classic and also easy to make ahead and freeze. Using beef shin keeps the cost down as it's a cheaper cut.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this beef pie ahead and then freeze for a stress-free weekday meal. Also check out our venison pie, spring chicken pie, steak and ale pie and more pie recipes. You could also make your own onion gravy with our recipe.
Ingredients
Nutrition
-
1kg beef shin
trimmed of excess fat and cut into chunks
-
2 cloves garlic
chopped
-
a small bunch thyme
picked
-
1 tbsp black peppercorns
-
500ml red wine
-
4 tbsp flour
seasoned
-
for frying oil
-
8 shallots
halved
-
300g puff pastry
-
1 egg
to glaze
Nutrition: per serving
- kcal852
- fat39.2g
- saturates16.9g
- carbs44.1g
- fibre1.7g
- protein58.8g
- salt0.9g
Ad
Method
-
step 1
Put the beef, garlic, thyme, peppercorns and wine into a bowl. Cover and marinate for 2-3 hours (or overnight). Take out the beef, pat dry and toss in the flour. Strain the marinade and keep the liquid.
-
step 2
Heat the oven to 160C/fan 140C/gas 3. Heat some oil in a large casserole and brown the beef, all over, in batches (you want it to colour, not stew in its own juices). Remove with a slotted spoon, then brown the shallots. Return the beef and the marinade to the casserole. Cover tightly and cook in the oven for 3 hours or until tender. Cool a little.
-
step 3
Turn up the oven to 200C/fan 180C/gas 6. Roll the pastry to the thickness of a pound coin.
-
step 4
Tip the beef filling into a pie dish, brush a little egg around the rim and top the pie with the pastry. Trim the edge with a sharp knife then crimp, and brush more egg over the top. Cook for 25-30 minutes until the pastry is crisp and golden.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue