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Serves: 6
Prep time: 45 mins
Total time:
Recipe photograph by Toby Scott
Recipe by Angela Boggiano
A fragrant twist on a classic beef pie. Delicious served with mashed sweet potato and spinach, and a crunchy fennel and lime slaw
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Mains Beef Make ahead Slow cook Winter Comfort Pies Chinese Batch cooking
Nutritional information (per serving)
Calories
724Kcal
Fat
34gr
Saturates
17gr
Carbs
56gr
Sugars
13gr
Protein
46gr
Salt
2.9gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Rate this recipe
Ingredients
- 2 tbsp vegetable oil
- 1kg diced beef shin or skirt
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 4cm piece root ginger, finely chopped
- 1 tbsp Chinese 5 spice
- 2 tbsp plain flour
- 4 carrots, cut into 2cm pieces
- 2 whole star anise, optional
- 1 cinnamon stick
- 2 tbsp light brown sugar
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce (we used Kikkoman)
- 2 whole dried chillies or ¼ tsp dried chilli flakes
For the pastry – or use a 500g block of shortcrust pastry
- 300g plain flour, plus extra for dusting
- 150g cold butter, cubed
- 1 medium egg, beaten, to glaze
Step by step
Get ahead
The filling and pastry can be made the day before assembling the pie, or frozen. Stir some extra water into the sauce if it has thickened too much; allow an extra 10-15 mins cooking time from chilled.
- Heat ½ tablespoon of the oil in a large heavy based casserole dish and brown half the meat over a high heat for a few minutes, then transfer from the casserole to a bowl. Add about 50ml water and stir to deglaze the casserole, then pour this into the bowl. Repeat with another ½ tablespoon of oil and the rest of the beef. Preheat the oven to 140°C, fan 120°C, gas 1.
- Add the remaining oil to the casserole, with the onion, garlic and ginger. Cook over a medium heat for 8-10 minutes until soft.
- Mix the 5 spice with the flour then add to the casserole and cook for a few seconds. Return the meat and juices and mix.
- Add the remaining ingredients to the casserole and stir well, then cover with 600ml boiling water. Bring to a simmer, then cover and cook in the oven for 2½hours or until the meat is very tender, and the sauce is thick and glossy. Leave to cool completely, discarding the whole spices.
- For the pastry, place the flour and a pinch of salt in a large bowl. Add the butter and use your fingertips to rub the fat into the flour until it resembles fine breadcrumbs. Gradually add about 3 tablespooons of ice-cold water, stirring it in with a knife. When the dough just sticks together, knead it lightly until it forms a ball. Shape the pastry into 2 flat discs; one that’s a third of the pastry, for the lid, and the other that is two-thirds, for the case. Wrap and chill for at least 30 minutes in the fridge. Preheat the oven to 190°C, fan 170°C, gas 5. Place a baking tray in the oven to heat.
- Dust the work surface with flour and roll out the large disc of pastry for the base of the pie. Transfer to a rimmed pie dish that’s at least 1.5 litre capacity. Brush the edges with egg then fill with the cooled beef.
- Roll out the remaining pastry to make a lid. Lay the pastry lid on top and, using your fingertips or the end of knife or a fork, seal the edges. Trim any excess; you can use this to decorate the pie as you wish. Brush the lid with the egg, then make a steam hole in the top. Place on the hot baking tray; bake for 45-50 minutes until the pastry is golden and the filling is piping hot.
