Slow-cooked beef shin pie
Dedicate some time to this dish and you’ll be rewarded with melt-in-the-mouth beef, a rich, thick gravy, and creamy celeriac mash
Slow weekends call for slow-cooked meals, and time is the most important ingredient you can give this posh cottage pie. Swapping the traditional mince for beef shin and topping with a celeriac and horseradish mash elevates this family favourite to something a bit more special.
Beef shin is naturally gelatinous, so lends itself to being cooked long and slow, giving a full-bodied flavour and a silky texture. And, with its nutty, celery-like tones, celeriac marries perfectly with the bold-flavoured beef and fiery horseradish.
Prepare the filling the day before and refrigerate overnight to allow the flavours to deepen and the gravy to thicken. The next day, finish with the creamy celeriac mash and bake until golden and bubbling around the edges.
SLOW-COOKED BEEF SHIN PIE WITH CELERIAC AND HORSERADISH MASH
For the beef:
3 tbsp olive oil
1kg beef shin, cut into 4cm cubes
1 large onion, diced
2 large carrots, diced
3 sticks of celery, diced
2 tbsp plain flour
300ml red wine
600ml beef stock
Salt and pepper
For the mash:
1 large celeriac (approx. 1kg), peeled and cut into 2-3cm chunks
20g horseradish, freshly grated
Spring greens, steamed
1. Preheat the oven to 180°C/fan 160°C/gas 4.
2. Heat the olive oil in a large ovenproof pan. Brown the beef. Remove with a slotted spoon and set aside.
3. Reduce the heat to medium and add the onion to the pan. Fry for 5 minutes, or until softened.
4. Add the celery and carrot to the pan and cook for another 5 minutes.
5. Stir in the flour and cook for 2-3 minutes. Pour in the wine, scraping any bits off the bottom of the pan. Bring to the boil, stirring constantly. Add the beef stock.
6. Return the beef and any resting juices to the pan. Season with salt and pepper. Bring to a simmer, then cover and place on the bottom shelf of the oven. Cook for two hours or until the meat is tender.
7. Refrigerate overnight.
8. Preheat the oven to 200°C/fan 180°C/gas 6.
9. Spoon the filling into a 1.5 litre baking dish, or four individual dishes, and set aside.
10. For the mash: bring a large pan of salted water to the boil. Add the celeriac and simmer for 15-20 minutes, or until tender. Drain, return to the pan with the butter, and mash until smooth. Stir through the horseradish and season to taste.
11. Spread the mash over the filling. Bake the pie for 30-35 minutes until golden and bubbling around the edges.
12. Serve with steamed spring greens.
Cook’s tip: Use four smaller dishes and freeze for a quick midweek meal.