Recipe Inspiration

Ingredients...

Pie Filling

1kg diced beef shin (sinew removed)

Flour for dusting

200g sliced mushrooms

50ml oil

150g white onion finely chopped

12g garlic crushed

5g thyme

1 bayleaf

Gravy

150g white onion chopped

150g carrot chopped

12g garlic

50g celery chopped

5g thyme

1 bay leaf

100g red wine

1ltr water

75g Essential Cuisine No.1 Beef Gravy Mix

300ml good ale

Puff Pastry

340g butter

510g self raising flour

Water to make dough

Method...

1. In a pan roast all the gravy vegetables and garlic. Add the herbs, then the red wine and reduce by 2/3rds. Add the water and whisk in the Essential Cuisine No.1 Beef Gravy Mix. Bring to boil and simmer for 2 minutes, whisking constantly. Strain and set aside

2. Dust the beef with flour and quickly fry until golden brown, strain off excess oil. Set aside

3. In a thick bottom pan sweat the pie filling onion, garlic and herbs. Add the strained beef. Add the ale and stir in. Add the gravy, mix in and cook slowly in the oven on 150°C for about 2-3 hours or until the meat is tender, chill until needed

4. For the puff pastry chop the butter into the sieved flour with a knife until it forms a breadcrumb texture, add to the water to make a dough, knead for two minutes

5. Roll into a rectangle, fold both ends into the middle then fold over itself to make a ‘book’ shape - repeat three times

6. When ready, roll out the pastry to about 1cm thick. Line pie tin, pushing in to the corners

7. Fill to the top with the pie filling and cover with the rest of the pastry, ensuring you pinch the tops together to create a seal. Brush with egg wash and rest in the fridge for 1 hour

8. Preheat oven to 170°C. Brush the pie with egg wash again before putting in the oven. Bake for about 1.5 hours or until the pastry looks a dark golden brown and feels hard to the touch

Chefs Tip

For a vegetarian option, replace the beef shin with 1kg of quorn and switch the Essential Cuisine No.1 Beef Gravy Mix with Essential Cuisine No.1 Savoury Gravy Mix