Tuck into a hearty pie with a rich steak and potato filling and crumbly shortcrust pastry – it makes a crowd-pleasing dinner every time? or even Sunday lunch
INGREDIENTS Serves 4 to 6
500 gr of soft shin, cut into small cubes
Seasoned Flour
Cooking oil
1 onion, peeled & sliced
350ml of beef stock
Salt & black pepper
500 gr of potatoes, peeled, cut into cubes & parboiled
SHORT CRUST PASTRY or if life is too short buy in
Egg wash
METHOD
Preheat the oven to 200C°
Dust the meat with the seasoned flour. Heat the oil in a pan & fry the meat & onion until lightly browned.
Add the stock & seasoning. Bring to the boil, cover and simmer for 2 to 3 hours or until the meat is very tender. The longer and more slowly the meat is cooked the better.
When the meat is ready, mix in the drained potato cubes. Put into a pie dish and cover with the shortcrust pastry. Make three slits in the top of the pastry (for the steam to escape), brush with beaten egg and bake for about 40 minutes until the pastry is golden brown.
Original Recipe BBC Good Food
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