Joe's Beef Shin Pie

INGREDIENTS (TO SERVE 6)

1.5kg beef shin meat cut into chunks and a small marrow bone.

2 large onions, peeled and finely chopped

4 large carrots, peeled and finely chopped

4 celery sticks, finely chopped

2 bay leaves

4 garlic cloves, finely chopped

2 tins chopped tomatoes

2 tsp sugar

1l beef stock (available from Montgomery’s)

salt & pepper to taste

2 x ready-rolled puff pastry (use an all-butter one if you can)

1 egg, beaten

METHOD

1. Fry the meat in a large pot in batches until browned all over and set aside.
2. Fry the onions, carrots, celery and bay leaves until soft and fragrant, about 10 minutes.
3. Add the garlic and fry for another minute before adding the chopped tomatoes and sugar.
4. Add the meat back to the pot and pour in the beef stock. Stir everything together, add a small marrow bone.
5. Reduce the heat and place a lid on the pot. Allow to simmer for 2 hour until the meat is soft. (you could also place the stew in the oven at 160°c)
6. After 2 hours, remove the lid and allow the sauce to reduce for another 30-45 minutes.
7. When the stew is cooked, pre-heat the oven to 180°c. Remove all the bones from the stew.
8. On a floured surface, roll out the pastry to fit an oven-proof dish.
9. Place one layer of pastry into the greased dish, add the beef shin filling and place the other layer of pastry over the top.
10. Crimp the edges of the pastry and brush with the beaten egg.
11. Place the pie in the oven for 30-45 minutes until the pastry is golden and cooked.
12. ⁠Allow to stand for 5 minutes after baking and serve.