Try John Torode's beef pie, then check out our traditional steak pie, steak and ale pie, steak and blue cheese pie and more pie recipes. Also learn how to achieve the perfect flaky pie crust with Edd Kimber's expert guide.


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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating