Beef shin ragù pie recipe
Beef shin is cooked slowly in herby red wine sauce, topped with pastry and baked until golden. After a hearty beef pie? This recipe is for you
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Rolling pin
- Cookie cutter
- Pie weights
- Pastry brush
- Tart pan
- Kitchen scale
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Baking sheet
- Parchment paper
- Aluminum foil
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 50g unsalted butter
- 2 tbsp olive oil
- 3 shallots, finely chopped
- 5 medium carrots, sliced
- 3 garlic cloves, roughly chopped
- 200g chestnut mushrooms, halved
- 1kg British beef shin, diced
- 60g plain flour
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp caster sugar
- 2 tbsp Worcestershire sauce
- 600ml red wine
- A few fresh oregano sprigs
- A few fresh thyme sprigs
- 500g plain flour, plus extra to dust
- 1 tsp fine salt
- 1 medium free-range egg, plus
- egg yolks, lightly beaten, to glaze
- 80g unsalted butter
- 80g lard, plus extra to grease
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