Beef shin ragù pie
- November 2015
- Serves 8
- Hands-on time 1½ hours, simmering time 3½ hours, oven time 1 hour 45 min
Beef shin is cooked slowly, in a gorgeous herby red wine sauce, before topping with pastry and baked until golden. If you’re after a rich, hearty beef pie that’s full of flavour, this is the recipe for you.
- 36.7g (38.3g saturated)
- 62.3g (8g sugars)
It’s important to cook the ragù on the hob rather than in the oven as it thickens up more – and you need a really thick filling for the pie so it cuts well.
We used one of a set of 7 Kitchen Craft leaf-shaped cutters. Find them in cook shops or online at kitchenscookshop.co.uk.
Make the pastry, wrap tightly in cling film and chill for up to 2 days or freeze for up to 1 month. The ragù will keep chilled for up to 72 hours in a sealed container. The whole pie will keep for 48 hours, chilled, in a sealed box.
Nero d’avola or primitivo from Italy.
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