John Torode’s beef pie

  • serves 6
  • Easy

Beef shin really benefits from long slow cooking. Chef John Torode uses it to make a pie filling, baked with onions, thyme and beef stock to create a rich gravy and tender meat.



  • butter 50g
  • onions 2 small, finely chopped
  • beef shin 1kg, diced
  • plain flour 75g
  • beef stock 750ml
  • thyme 2 sprigs
  • Worcestershire sauce 2 tbsp
  • flat-leaf parsley a handful, chopped
  • nutmeg a grating
  • puff pastry 500g block
  • egg 1, beaten


  • Step 1

    Melt the butter in a large casserole dish with a lid. Add the onions and cook over a medium heat until they’re soft and caramelised, about 10-15 minutes. Scoop out then add the beef and cook it over a high heat until browned all over (you might need to do this in batches). Add back the onions then sprinkle over the flour, stir and continue cooking for another 2 minutes. Gradually add the stock stirring constantly until the mixture boils and thickens. Add all the remaining ingredients. Cover the pan and simmer over a low heat for 1½ hours or until the beef is tender.

  • Step 2

    Heat the oven to 200c/fan 180c/gas 6. Spoon the filling into a large pie dish. Roll out the puff pastry and lay over the top. Press down and trim the edges then brush all over with beaten egg and prick a few holes in the top to let out the steam. Cook for 45-50 minutes until the pastry is golden and crisp.

Nutritional Information

  • Kcals 664
  • Carbs 44g
  • Protein 47.2g
  • Fat 34.5g
  • Salt 1.9g
  • Fibre 0.8g