For the pie filling:800g diced beef shin
1 bulb of garlic, peeled cloves
1 brown onion, diced
2 sticks of celery, finely diced
150g British shiitake mushrooms, sliced
500ml beef stock
500ml pale ale
1 tbsp plain flour
For the pastry:400g plain flour
200g salted butter
Ice cold water
Beaten egg to glaze
1 tsp chopped thyme
½ tsp cracked black pepper
- Make your shortcrust pastry by mixing the flour and butter until it reaches a breadcrumb texture. Then add in thyme and black pepper. Using cold water add a little at a time until your pastry dough comes together. Wrap and leave to rest in the fridge for 1-2 hours.
- Brown your beef in a hot casserole dish with garlic and season with salt and pepper. Once seared remove from the pan and add in all your chopped vegetables and mushrooms.
- Cook the veg for 5-10 mins to caramelise. Sprinkle over a large spoonful of flour, stir and then deglaze with a bottle of pale ale. Add in your beef stock and reduce for 5-10 mins.
- Put your seared beef back in with the veg that’s cooking and reduce the heat to a simmer. Cook for 2-3 hours until the beef is succulent and tender. It should fall apart easily.
- Preheat your oven to 200˚C and then roll out your pastry on a floured surface. Pour your beef pie filling into a pie dish and cover with pastry. Crimp around the edges or use a fork to seal the pie. Make a few holes in the middle to allow air to escape and brush with beaten egg. Bake for 35-40 mins and serve with buttery mashed potato and green beans.