John Torode's beef pie
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
Ingredients
- 50g butter
- 2 small onions, finely chopped
- 1kg beef shin, diced
- 75g plain flour
- 750ml beef stock
- 2 sprigs thyme
- 2 tbsp Worcestershire sauce
- a handful flat-leaf parsley, chopped
- a grating nutmeg
- 500g block puff pastry
- 1 egg, beaten
Method
- STEP 1
Melt the butter in a large casserole dish with a lid. Add the onions and cook over a medium heat until they’re soft and caramelised, about 10-15 minutes. Scoop out then add the beef and cook it over a high heat until browned all over (you might need to do this in batches). Add back the onions then sprinkle over the flour, stir and continue cooking for another 2 minutes. Gradually add the stock stirring constantly until the mixture boils and thickens. Add all the remaining ingredients. Cover the pan and simmer over a low heat for 1½ hours or until the beef is tender.
- STEP 2
Heat the oven to 200c/fan 180c/gas 6. Spoon the filling into a large pie dish. Roll out the puff pastry and lay over the top. Press down and trim the edges then brush all over with beaten egg and prick a few holes in the top to let out the steam. Cook for 45-50 minutes until the pastry is golden and crisp.
