A great wholesome pie guaranteed to fill any belly
- 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
- In a bowl combine flour, smoked paprika, pinch salt
and chopped beef and coat evenly.
- 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.
- 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.
- Add the beef and stock and Worcestershire sauce. Cover
with a lid and cook on medium to low for 2 hours.
Method - Potato Topping
- For the mash, add the potatoes to cold water, season
and bring to the boil until soft – drain off water.
- Mash till smooth and add in the cream cheese, season
to taste, allow to cool slightly then add the chopped tarragon.
- Place in a piping bag with a circular nozzle.
- Once the meat is soft reduce until thickened and spoon
into pie moulds and top with cheddar.
- Cut out pastry and make a circular hole in the centre of
the pastry lid, big enough for a piping nozzle to fit.
- Brush edges of the pastry lid with a little water & lay over
- 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.
- Bake at 180°C until golden and puffed.
- Once cooked allow to cool slightly before eating.