- February 2016
- Serves 6
- Hands-on time 35 min, oven time 5 hours
Stephen Terry’s dish, made to represent Merthyr Tydfil in South Wales, tops slow-cooked beef shin with cheesy bread fried in goose fat.
- 42.7g (21.1g saturated)
- 29.7g (5.4g sugars)
Beef dripping is wonderful but it does have a strong smell. If you prefer, use sunflower oil in step 3. Make sure it’s really hot so it doesn’t soak into the bread too much.
Construct the pie up to the end of step 5, then keep covered in the fridge, along with the stock in a separate bowl, for up to 24 hours. Bring the dish back up to room temperature and reheat the stock to continue with the recipe.
A piece of baking paper over the surface of a casserole as it cooks prevents the dish from drying out and is known as a cartouche. Run the cut paper under the tap first to make it pliable, then lay it on the surface as in step 1.
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