Beef Shin Pie

• plain flour↗3 tbsp tbsp

  plus extra for dusting

• beef shin↗1.5kg g

  cut into 4 cm pieces

• sunflower oil↗3 tbsp tbsp

  plus extra for frying (optional)

• onion↗1

  chopped

• carrot↗2

  chopped

• celery stalks↗2

  chopped

• thyme sprigs↗few

  plus a few extra leaves

• bay leaf↗2
• beef stock↗1 litre l
• puff pastry↗500g block g

  block

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Spread flour on a large plate and season well. Dredge the beef shin in the flour in batches until fully coated.

2. 2

   Heat the sunflower oil in a heat‑proof pot or large heavy skillet and sear the beef shin in batches for 2–3 minutes until nicely caramelized. Transfer to a plate with a slotted spoon.

3. 3

   Add the onion, carrot, celery, thyme and bay leaves to the pan together with extra oil if needed, and a generous pinch of salt and pepper. Cook for 10 minutes, scraping the bottom to release all browned bits, until the vegetables begin to soften. Pour in the stock, cover, and simmer for 1 h 30 min, then uncover and cook another 1 h 30 min until the beef is melt‑in‑tender and the sauce has thickened. Transfer the filling to a 28 cm pie tin and, if you plan to freeze the pie, let it cool completely. Otherwise chill the filling for 1 hour.

4. 4

   Roll out the puff pastry on a lightly floured surface into a circle large enough to comfortably cover a 28 cm pie tin, about 5 mm thick. Brush the rim of the tin with some beaten egg, then carefully lay the pastry on top. Trim the excess and crimp the edge of the pie. If desired, use leftover pastry for decorations and attach them on top with a little beaten egg.

5. 5

   Cut a small steam vent in the centre with a sharp knife, then brush the entire pie with the remaining beaten egg and sprinkle with thyme leaves. The unbaked pie can be stored in a sealed bag in the freezer for up to three months. Fully thaw it overnight in the refrigerator before baking.

6. 6

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Bake the pie for 30 minutes (or 45 minutes if it was frozen and thawed) until cooked through and the pastry is golden. Serve with vegetables and mashed potatoes, if desired.