John Torode's beef pie recipe | olivemagazine
Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.
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
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