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Kate & Will's Wedding Pie
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Total Time:
3 hours 55 minutes
Delectable and flavorful British-style rich shortcrust pastry pie.
Ingredients:
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 3 fresh bay leaves
  • 2 tablespoons olive oil
  • 1 knob of butter
  • 3 medium red onions
  • 1 kg quality shin of beef ask the butcher to cut into 2.5cm dice and give you the bone
  • 2 tablespoons tomato purée
  • 400 ml good local smooth stout
  • 2 heaped tablespoons plain flour
  • 1.5 litres organic beef or chicken stock
  • 140 g pearl barley
  • 3 teaspoons English mustard
  • 2-3 tablespoons Worcestershire sauce to taste
  • 100 g Cheddar cheese
  • 300 g plain flour plus extra for dusting
  • 100 g Atora shredded suet
  • 100 g butter
  • 1 large free-range egg
Instructions:
  • Harvest the thyme and roughly chop the rosemary. Place them in a large casserole pan over high heat along with bay leaves, olive oil, and butter. Peel and chop the onions, adding them to the pan with the diced meat, shin bone, sea salt, and black pepper. Cook for 10 minutes, then stir in tomato purée, stout, flour, and stock until simmering. Reduce heat, cover, and simmer for 1 hour, stirring occasionally. Add pearl barley, cover, and simmer for another hour. Uncover and simmer for 30 more minutes until meat is tender and gravy thickens. Remove excess oil, stir in mustard, Worcestershire sauce, and grated cheese. Adjust seasoning. Meanwhile, make the pastry by rubbing butter into flour, adding cold water, and forming a dough. Chill in fridge. Preheat oven to 180°C/350°F/gas 4. Remove shin bone and transfer stew to a pie dish. Brush edges with beaten egg. Roll out pastry, cover pie, trim edges, and seal. Eggwash the top and bake for 45-50 minutes until golden. Serve with steamed greens.

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