INGREDIENTS
For the Filling
- 1 kg beef shin, cut into chunks
- 150 g smoked streaky bacon, diced
- 2 tbsp plain flour
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 sticks celery, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 500 ml beef stock
- 200 ml red wine (optional, or use extra stock)
- 1 tsp fresh thyme leave (or 1/2 tsp dried)
- 1 bay leaf
- Olive oil
- Salt & pepper to taste
For the mash topping
- 1.2 kg floury potatoes (like Sebago or Desiree), peeled and chopped
- 60 g butter
- 100 ml milk
- Salt to taste
- Optional: grated cheddar for topping
INSTRUCTIONS
1. Brown the meat and bacon
Heat a heavy-based pot or Dutch oven with a little olive oil. Toss beef shin chunks in flour, shaking off excess, and brown in batches. Set aside. Add bacon and cook until golden. Remove and set aside with the beef.
2. Soften the veg
In the same pot, saute onion, carrot, and celery until soft (about 8-10 minutes). Add garlic and tomato paste and cook for another minute.
3. Deglaze and simmer
Pour in the wine (if using) and let it reduce slightly. Return the beef and bacon to the pot. Add stock, thyme, bay leaf, and a good pinch of salt and pepper. Bring to a simmer.
4. Slow cook
Cover and cook on low heat for 2 1/2 to 3 hours, or until the beef is fall-apart tender. Stir occasionally and add a splash of water if it looks dry.
5. Make the mash
While the meat is cooking, boil potatoes in salted water until soft. Drain and mash with butter and warm milk until smooth. Season with salt.
6. Assemble the pie
Preheat the oven to 200C (180C fan).
Spoon the beef mixture into a baking dish (remove the bay leaf). Spread mash on top and rough up the surface with a fork. Optional: sprinkle with cheese.
7. Bake
Bake for 25-30 minutes, or until golden and bubbling. Let rest for 10 minutes before serving.
SERVING SUGGESTIONS
Serve with a simple side of steamed greens or buttered peas. A glass of red wine or a hearty ale wouldn't go amiss either.
Tip: Beef shin adds depth and richness that you just don't get from mince. It's worth the extra time, especially for slow-cooking during winter.