John's Big Beef Pie
|Onions||2 Small, finely chopped|
|Beef shin||1 Kilogram, diced|
|Plain flour||75 Gram|
|Beef stock||750 Milliliter|
|Worcestershire sauce||2 Tablespoon|
|Flat-leaf parsley||1 Cup (16 tbs), chopped|
|Nutmeg||1 Dash (A Grating)|
|Puff pastry||500 Gram (1 Block)|
|Egg||1 , beaten|
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 1 1/2 hours or until the beef is tender.
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.