Beef shin pie

This beef shin and red wine pie is an indulgent, comforting family classic and also easy to make ahead and freeze. Using beef shin keeps the cost down as it's a cheaper cut.


  • 1kg beef shin, trimmed of excess fat and cut into chunks
  • 2 cloves garlic, chopped
  • a small bunch thyme, picked
  • 1 tbsp black peppercorns
  • 500ml red wine
  • 4 tbsp flour, seasoned
  • for frying oil
  • 8 shallots, halved
  • 300g puff pastry
  • 1 egg, to glaze


    1. Put the beef, garlic, thyme, peppercorns and wine into a bowl. Cover and marinate for 2-3 hours (or overnight). Take out the beef, pat dry and toss in the flour. Strain the marinade and keep the liquid.
    2. Heat the oven to 160C/fan 140C/gas 3. Heat some oil in a large casserole and brown the beef, all over, in batches (you want it to colour, not stew in its own juices). Remove with a slotted spoon, then brown the shallots. Return the beef and the marinade to the casserole. Cover tightly and cook in the oven for 3 hours or until tender. Cool a little.
    3. Turn up the oven to 200C/fan 180C/gas 6. Roll the pastry to the thickness of a pound coin.
    4. Tip the beef filling into a pie dish, brush a little egg around the rim and top the pie with the pastry. Trim the edge with a sharp knife then crimp, and brush more egg over the top. Cook for 25-30 minutes until the pastry is crisp and golden.