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.
Champ
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1kg floury potatoespeeled and chopped
- 50g unsalted butter
- 100g spring onionstrimmed and finely chopped
- 100-150ml whole milk
Nutrition: Per serving
- kcal291
- fat11.5g
- saturates7.2g
- carbs39.4g
- sugars3.5g
- fibre4.1g
- protein5.3g
- salt0.3g
Method
step 1
Cook the potatoes in a pan of boiling salted water for 15-20 minutes or until starting to collapse when pressed against the side of the pan with a fork. Drain and leave to steam-dry for 5 minutes in the colander.
step 2
Meanwhile, melt half the butter in a small pan over a medium heat and fry the spring onions for 5 minutes until soft. Season.
step 3
Tip the potatoes back into the pan and mash well. Fold in the remaining butter and enough milk to make a smooth mash that easily falls off the spoon in dollops. Season well and fold in the fried spring onions along with any melted butter from the pan, then serve.
