A great wholesome pie guaranteed to fill any belly

Ingredients

• 800g beef shin bone removed, roughly chopped
• 120g flour
• 1 tsp smoked paprika
• Salt & Pepper
• Olive oil
• 500ml beef stock
• 3 onions (finely sliced)
• 3 rashers streaky bacon finely sliced
• 1 tsp crushed garlic
• 250g swiss brown mushrooms chopped
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 500ml dark beer (preferably stout)
• 3 tsp worcestershire sauce
• 4 medium agria potatoes peeled and chopped
• 3 tbsp Anchor Cream Cheese
• Small handful fresh tarragon chopped
• 150g Mainland Epicure Aged Cheddar (grated)
• 1 packet ready rolled puff pastry
• 1 egg whisked
  

Mainland Epicure can be substituted with Mainland Tasty Grated. 

Method - Beef Filling 

1. In a bowl combine flour, smoked paprika, pinch salt
   and chopped beef and coat evenly.
2. heat a large pot and add a good drizzle of olive oil,
   dusting excess flour off the beef and sear until golden
   brown, remove from the pan and cover with the beef stock.
3. To the same pan add the sliced onions, bacon and garlic,
   cook slowly until caramelized, add the mushrooms and continue
   to cook for 5 minutes on low, add the tomato puree, sugar and
   deglaze with the beer.
4. Add the beef and stock and Worcestershire sauce. Cover
   with a lid and cook on medium to low for 2 hours.

Method - Potato Topping 

1. For the mash, add the potatoes to cold water, season
   and bring to the boil until soft – drain off water.
2. Mash till smooth and add in the cream cheese, season
   to taste, allow to cool slightly then add the chopped tarragon.
3. Place in a piping bag with a circular nozzle.
    

Assembly 

1. Once the meat is soft reduce until thickened and spoon
   into pie moulds and top with cheddar.
2. Cut out pastry and make a circular hole in the centre of
   the pastry lid, big enough for a piping nozzle to fit.
3. Brush edges of the pastry lid with a little water & lay over
   the pie.
4. Pipe the mash into the hole in the pastry, steadily moving
   upwards to create a peak, repeat for each pie, egg wash each
   pie lid and potato with a soft brush.
5. Bake at 180°C until golden and puffed.
6. Once cooked allow to cool slightly before eating.