Ingredients
- 500g Essington shin of beef
- 1 large onion, finely chopped
- 2 portobello mushrooms, thickly sliced
- 2 bay leaves
- 250ml real ale (choose a dark, malty variety for depth)
- 1 tbsp tomato purée
- 1 heaped tbsp plain flour
- 1 tbsp cooking oil
- 1 egg, beaten
- Ready-rolled shortcrust or puff pastry
Method
Sear the Beef
Toss the beef in the oil to coat, season well with sea salt. Heat a large pan until hot, then brown the meat in batches until caramelised. Remove and set aside.
Build the Base
In the same pan, soften the chopped onion until golden. Stir in the flour and cook for 1 minute, then add the tomato purée. Pour in the ale to deglaze the pan, scraping up all the rich brown bits.
Slow Cook to Perfection
Transfer the browned beef, sliced mushrooms, bay leaves, and ale-onion mixture into a slow cooker. Cook on high for 6 hours, or until the beef is meltingly tender and the sauce has thickened into a rich gravy.
Prepare the Pastry Case
Preheat your oven to 200°C (180°C fan). Roll out your pastry and line a pie dish, trimming the edges. Prick the base and blind bake for 10–12 minutes until lightly golden.
Assemble & Bake
Spoon the warm beef mixture into the baked pie case. Top with another layer of pastry, pressing the edges to seal. Pierce a small hole in the centre to allow steam to escape. Brush the top with beaten egg.
Golden Finish
Bake for 25–30 minutes, or until the pastry is golden and crisp.
To Serve
Pair with a medley of freshly steamed Essington farm vegetables and a generous pour of our premium full-bodied red wine – perfection on a plate.