Beef Pie Recipe With Red Wine

Beef shin and red wine pie

  • serves 4
  • Easy

This beef shin and red wine pie is an indulgent, comforting family classic. Using beef shin keeps the cost down as it's a cheaper cut. You can easily freeze this ahead for a stress-free weekday meal.



  • beef shin 1kg, trimmed of excess fat and cut into chunks
  • garlic 2 cloves, chopped
  • thyme a small bunch, picked
  • black peppercorns 1 tbsp
  • red wine 500ml
  • flour 4 tbsp, seasoned
  • oil for frying
  • shallots 8, halved
  • puff pastry 300g
  • egg 1, to glaze


  • Step 1

    Put the beef, garlic, thyme, peppercorns and wine into a bowl. Cover and marinate for 2-3 hours (or overnight). Take out the beef, pat dry and toss in the flour. Strain the marinade and keep the liquid.

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Heat some oil in a large casserole and brown the beef, all over, in batches (you want it to colour, not stew in its own juices). Remove with a slotted spoon, then brown the shallots. Return the beef and the marinade to the casserole. Cover tightly and cook in the oven for 3 hours or until tender. Cool a little.

  • Step 3

    Turn up the oven to 200C/fan 180C/gas 6. Roll the pastry to the thickness of a pound coin.

  • Step 4

    Tip the beef filling into a pie dish, brush a little egg around the rim and top the pie with the pastry. Trim the edge with a sharp knife then crimp, and brush more egg over the top. Cook for 25-30 minutes until the pastry is crisp and golden.

Nutritional Information

  • Kcals 852
  • Fat 39.2g
  • Saturates 16.9g
  • Carbs 44.1g
  • Fibre 1.7g
  • Protein 58.8g
  • Salt 0.9g