Ingredients
Half kilogram Essington Shin of Beef
1 onion, chopped
2 portobello mushrooms, sliced
2 bay leaves
250ml real ale
1 tablespoon tomato puree
1 heaped tablespoon plain flour
1 tablespoon Cooking oil
1 egg, beaten
Pre-made pastry
Method
Toss meat in oil to coat. Season with sea salt.
Brown meat in hot pan then remove and set aside.
Cook the chopped onions until starting to brown, then add in the flour and mix well.
Add the real ale to the onion mixture to deglaze pan.
Place browned meat, sliced mushrooms and onion and ale mixture into a slow cooker and cook on high for 6 hours.
Roll out pastry and line pie dish. Blind bake pie casing.
Fill pastry casing with slow cooked beef filling and place pastry lid on top.
Pierce pie lid to allow steam to escape during cooking.
Brush top of pie with beaten egg
Bake in a preheated oven until pastry is golden and cooked through.
Serve with Essington fresh vegetables and a stunning red wine from our premium selection.