Ingredients
Pastry:
• 2 cups (300g) flour
• ½ cup (125g) butter
• 2 tbsp (30ml) thyme leaves
• Pinch salt
• 2-3 tbsp (30-45ml) iced water
• 1 egg yolk, beaten
Stew:
• Vegetable oil
• 1½kg beef shin
• Salt and milled pepper
• ¼ cup (60ml) flour
• ½ packet (125g) streaky bacon, chopped
• 12 baby onions, peeled
• 3 large celery stalks, chopped
• 3 carrots, chopped
• 4 cloves garlic, sliced
• 2 tbsp (30ml) tomato paste
• 1 tbsp (15ml) beef stock powder, or 2 stock cubes
• 500ml water
• 1 bottle (750ml) red wine
• 2 bay leaves
• 1 large sprig each thyme and parsley
• 1 (7cm) marrowbone
• 250g button or baby mushrooms, quartered, optional
Preparation method
- Place flour, butter, thyme and salt in a food processor, and pulse until it comes together.
- Add 1 tbsp of water at a time, until pastry forms a ball. Pull pastry together and cover with cling film. Rest in fridge until needed.
- Season meat, and toss in flour.
- Heat a glug of oil and butter in a heavy pan, and brown meat all over. Remove and set aside.
- Add bacon, and fry for 1-2 minutes.
- Add vegetables to pan, and fry to colour. Add garlic, and fry for a few more minutes.
- Return meat and bacon to pan, add tomato paste, stock, red wine and marrowbone.
- Toss in herbs.
- Cover and simmer gently until meat is tender, about 2-3 hours.
- Cool stew.
- Strip the marrow from the bone, and remove the bone. Rinse the hollow marrowbone, and save to use as a funnel for the pie.
- Return stew to heat, and add mushrooms. Cook to heat through.
- Spoon filling into a pie dish, and place marrowbone upright in the middle.
- Preheat oven to 180°C.
- Roll pastry out on a floured surface to ½cm thick. Cut a cross in the middle and lay over filling, allow bone to poke through the cross. Crimp edges and brush with egg.
- Bake pie for 30 minutes, or until pastry is cooked through.
- Serve with steamed broccoli and roasted pumpkin/butternut wedges.