- 1.2kg beef shin, cut into chunks
- 2 tbsp seasoned flour for dusting
- 4-5 tbsp olive oil
- 1 small onion, very finely chopped
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 5 garlic cloves, crushed
- Small bunch of fresh thyme
- 3 bay leaves
- Barolo red wine (see tip)
- 350ml good-quality beef stock
- 500g parsnips, cut into chunks
- 850g floury potatoes (such as maris piper), cut into chunks
- 85g butter, plus extra to top
- Good splash of double cream
- Grating of fresh nutmeg
- 15 shallots, peeled
- Preheat the oven to 160°C/fan 140°C/gas 3. Dust the beef in seasoned flour. Heat 2 tbsp olive oil in a heavy-based casserole and fry the beef in batches over a medium heat until browned all over, adding more oil if necessary. Lift out with a slotted spoon and set aside.
- Heat another 1 tbsp olive oil in the casserole and gently fry the onion, celery and carrot for 10 minutes until soft. Add the garlic and fry for a couple of minutes, stirring, then return the beef to the pan along with the thyme and bay leaves.
- Pour over the red wine and stock, then bring to the boil. Cover, transfer to the oven and cook for 2½-3 hours until really tender.
- Meanwhile, put the parsnips and potatoes in a pan of cold salted water, bring to the boil and simmer for 20 minutes until tender. Drain, then return to the pan over a low heat and mash (or use a potato ricer), adding 75g of the butter and the cream. Season with nutmeg, salt and pepper and set aside. Meanwhile, heat the remaining butter in a frying pan and gently fry the shallots until golden.
- Remove the casserole from the oven and stir in the shallots. Turn up the heat to 180°C/fan 160°C/gas 4. Transfer the beef and shallots to a 2.5 litre pie dish and cover with mash. Rough up with a fork, dot with the extra butter and return to the oven for 30-35 minutes until golden brown. Serve with seasonal veg.
Per serving: 746kcals, 33.6g fat (15.6g saturated), 53g protein, 44g carbs (11.4g sugars), 1.3g salt, 9.8g fibre
Allow the filling and mash to cool, then assemble into a pie. Open-freeze until solid, then wrap well in cling film and foil and store in the freezer for up to 2 months. Cook from frozen, adding 30 minutes to the cooking time ─ ensure it’s piping hot before serving. Or, make the filling up to 2 days before, keep covered in the fridge, then continue from step 4.
Barolo is the top wine of choice ─ but it is pricey. A less costly Italian option is the plummy Nero d’Avola from Sicily.
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