- Serves: 6
- Cook Time: 2 hours 50 minutes
- Prep Time: 45 minutes
- Effort: easy
- 1 onion
- 2 sticks celery
- 1 carrot
- 1 leek
- 2 tbsp flour
- sea salt and freshly ground black pepper
- pinches ground allspice
- 500 g beef shin
- 1 tbsp beef dripping
- 3 cloves garlic
- 200 ml dark ale, or Guinness
- 1 tbsp Worcestershire sauce
- 10 g dried porcini
- 500 ml beef stock
- 2 bay leaves
- sprigs thyme
- 200 g ox kidney, diced
- 750 g puff pastry
- 1 egg, beaten
- mashed potato
- greens, such as broccoli raab, spring greens or chard
1. Preheat the oven to 150C/gas 1. Dice the vegetables and season the flour with salt, pepper and a big pinch of allspice. Toss with the beef until well coated.
2. Heat the beef dripping in a large casserole with a well fitting lid. Fry the meat for 4-5 minutes on each side, until brown.
3. Remove the meat from the casserole and add the diced vegetables. Cook for 5 minutes.
4. Add the garlic, beer, Worcestershire sauce, dried mushrooms and stock. Return the beef to the pan and stir well, scraping any residue from the base of the pan. Add the bay leaves and thyme and bring to a simmer. Cover and transfer to the oven for 1 hour and 30 minutes.
5. Season the kidneys and add to the casserole. Return to the oven for a further 30 minutes, until the beef is tender, but not falling apart.
6. Remove the casserole from the oven and strain the liquid into a clean pan. Cook over a gentle heat until reduced by half. Season to taste.
7. Meanwhile, increase the oven temperature to 180C/gas 4. Roll the puff pastry out on a well-floured surface. Line 6 individual pie tins, leaving a little pastry to overlap the edges. Cut out 6 lids.
8. Fill with the beef mixture and brush the edges with beaten egg. Place lid on top and seal edges with a fork. Trim the edges with a knife. Brush the pies with beaten egg and pierce a small hole in the centres to allow steam to escape.
9. Bake for 35 minutes, until the pastry is risen and golden. Serve with mash and buttered greens.
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