the pie is a bonus from making beef stock that I use to make french onion soup.Both are delicious and economical and make great winter warmers.Make the stock a couple of days ahead and let the fat separate on the top then skim it off.
Ingredients
| 1 kg | Beef bones, available at Asian butchers and very meaty,otherwise buy shin on the bone |
| 2 large | Onions, chopped coarsly |
| 3 medium | Carrots, chopped into chunks |
| 2 stalks | Celery, chopped |
| 1 clove | Garlic, sliced |
| 1 pinch | Ground black pepper |
| 1 Ltr | Warm water, or to cover |
for the pastry
| 175 g | Plain flour |
| 1 pinch | Salt |
| 100 g | Butter |
| 1 whole | Egg yolk |
| 2 Tbsp | Water |
| 1 squeeze | Lemon juice, mixed with egg yolk and water |
| 1 pinch | Mustard powder |
| 1 pinch | Cayenne pepper |
| 1 sheet | Flaky puff pastry |
pie filling and potato mash
| 1 whole | Beef, meat pulled from the meat bones (Main) |
| 1 whole | Carrot, sliced |
| ½ cup | Frozen peas |
| ½ cup | Sweetcorn |
| 1 Tbsp | Tomato puree |
| 1 tsp | Mustard powder |
| 1 Tbsp | Worcestershire sauce |
| 1 cup | Beef stock, from your bones |
| 1 pinch | Salt |
| ¼ cup | Tasty cheese, grated |
| 1 Tbsp | Plain flour |
| 1 Tbsp | Butter |
| 1 lb | Floury potatoes |
| 1 handful | Parsley, chopped |
| 1 drizzle | Olive oil, large |
| 1 pinch | Salt & freshly ground pepper |
| 1 Tbsp | Dijon mustard |
Directions
- Make the stock a couple of days ahead ( or keep a supply in your freezer) by putting all the ingredients into a stockpot and simmer 3 hours. Strain . Remove the meat from the bones and refrigerate. cool the stock the put in fridge until the fat has separated out to the top and formed a "biscuit" - remove fat and discard.Discard the vegetables.
- make the pastry base by whizzing the flour, butter, mustard powder and cayenne pepper in a food processor. Add the egg yolk (keep the white), water and lemon juice and make into a paste. refrigerate 15 mins the roll out and line a pie plate. Refrigerate this while you make the filling. Shred the meat and soften in butter. add the flour and stir for a minute, it will be quite gooey. Add the stock,tomato paste, seasonings.add vegetables and simmer until carrot starts to soften. cool. fill the pastry case , top with cheese cover with the flaky pastry (put some slits in it to allow steam out). brush with egg white and cook 200 for 30 mins until pastry top is nicely browned.
- boil potatoes until soft. Mash with olive oil, mustard, salt and pepper. stir in the chopped parsley. serve warm with pie.
