Recipe Details
Preparation Time
30 minutes
Cooking Time
3 hours and 45 minutes
Ingredients
- 500g beef shin, cut into 4cm chunks
- 150g plain flour
- 375ml sunflower oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme
- 2 bay leaves
- 500g beef stock
- 250g puff pastry
Method
- Preheat the oven to 200C/180C fan/Gas 6. Prepare a large pie dish.
- In a small bowl, mix together flour and a pinch of salt. Add the beef shin pieces and toss to coat evenly.
- Heat 125ml of sunflower oil in a large flameproof casserole or heavy-bottomed pan over medium heat. Sear the beef shin pieces until browned on all sides, about 2-3 minutes per side. Remove from the pan and set aside.
- In the same pan, add another 125ml of sunflower oil if necessary. Cook the chopped onion, carrots, and celery for 10 minutes, stirring occasionally, until they start to soften.
- Add the flour mixture from step 1 to the pan and cook for 1 minute, stirring constantly.
- Gradually pour in the beef stock, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 1 hour 30 minutes, or until the sauce has thickened and the meat is tender.
- Return the browned beef shin pieces to the pan and stir to combine with the sauce. Simmer for an additional 30 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface to a thickness of about 5mm. Transfer the pastry to a 28cm pie dish and trim any excess.
- Brush the edges of the pie crust with a little water and crimp them to seal the pie. Cut a small steam hole in the top using a sharp knife.
- Brush the entire surface of the pie with a beaten egg for glazing, then sprinkle with fresh thyme leaves.
- Bake the pie in the preheated oven for 30-45 minutes, or until golden brown. Serve hot.
