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Grid Iron Meat

Shin Beef Pie (using 1kg Bone-In Shin)

This is a dark, slow-cooked pie built on rich beef shin cooked on the bone, giving a broth-like depth you simply don’t get from diced beef alone. The filling cooks down into a sticky, savoury stew, topped with buttery pastry and baked until the crust is crisp and golden. Ideal for cold evenings.

INGREDIENTS

For the Filling

  • 1kg beef shin, bone in
  • 2 onions, sliced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 1 tbsp plain flour
  • 300ml beef stock
  • 300ml dark ale or stout
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • A few sprigs of thyme
  • Salt and black pepper
  • 1–2 tbsp oil or dripping

To Finish

  • 1 sheet ready-rolled all-butter puff pastry (or shortcrust if you prefer)
  • 1 egg, beaten, for glazing
METHOD

1. Brown the shin

  1. Heat a heavy casserole with a splash of oil or dripping.
  2. Season the shin well. Brown thoroughly on all sides, including the ends.
  3. Remove the shin and set aside.

2. Build the base

  1. Add the onions, carrots and celery to the pot and cook for 10 minutes until softened.
  2. Stir in the garlic and tomato purée and cook for 1 minute.
  3. Sprinkle over the flour, stir well and cook for another minute.

3. Deglaze and simmer

  1. Pour in the ale and scrape up all the browned bits.
  2. Add the stock, Worcestershire sauce, bay leaves and thyme.
  3. Return the shin to the pot.
  4. Bring to a gentle simmer, then cover.

4. Slow cook

Cook at 150°C fan (170°C non-fan / gas 3) for 3½–4 hours, turning the shin once or twice. The meat should be collapsing and the bone loose.

5. Remove the bone & finish the filling

  1. Lift out the shin, remove the bone and any connective tissue, and shred the meat into chunky pieces.
  2. Reduce the gravy if needed—aim for a thick, glossy sauce.
  3. Stir the shredded beef back into the sauce.
  4. Transfer to a pie dish and cool completely.

6. Assemble the pie

  1. Heat the oven to 190°C fan (210°C non-fan / gas 6).
  2. Lay the pastry over the top of the cooled filling, crimp the edges and cut a couple of steam holes.
  3. Brush with the beaten egg.

7. Bake

Bake for 30–40 minutes until the pastry is deep golden and crisp.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Brown the shin on Sear/Sauté. Remove.
  2. Soften the vegetables, add tomato purée and flour, then the ale and stock.
  3. Return the shin and cook on Pressure High for 75 minutes.
  4. Natural release for 15 minutes.
  5. Remove the shin, shred the meat, discard the bone.
  6. Reduce the sauce on Sear/Sauté for 10–15 minutes.
  7. Transfer to a pie dish, cool, add pastry and bake on Bake/Roast 190°C for 25–30 minutes.
  8. Internal temp for beef is less relevant here—the goal is tenderness; it will be well above 90°C when ready.

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Native breed beef shin for long slow cooking

Native Breed Beef Shin

Native Breed Beef Shin – 1kg

Richly flavoured beef from the lower leg, ideal for long, slow cooking.

Boneless – 1kg – £19.00: Ideal for cutting into pieces for stews, casseroles, pies and slow-cooked ragu. Connective tissue softens into a rich, gelatinous sauce.

Bone-In – 1kg – £16.50: Suited to long, gentle braises, where the bone and marrow can enrich cooking juices. The meat becomes tender enough to pull apart after sufficient cooking.

Both preparations generally serve four, depending on the dish.

Price range: £16.50 through £19.00

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Sides

  • Buttered mash – soft enough to mingle with the gravy.
  • Honey-glazed carrots – gentle sweetness against the dark ale notes.
  • Braised leeks – mild, silky and excellent with slow beef.
  • Peas with mint and butter – simple and bright.
  • Roast roots – parsnips, carrots or beetroot for an earthy edge.

Matches

  • Thyme, rosemary, bay
  • Mushrooms, caramelised onions
  • Stout, porter, beef stock reductions
  • Mustard (wholegrain or Dijon)
  • Worcestershire sauce, anchovy, red wine vinegar (sparingly)

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Preparation Time: 25 minutes
Cooking Time: 4–5 hours including slow-cooking and baking

Hot Tips

  • Cooling the filling before adding pastry prevents a soggy base.
  • For an even richer pie, add a tablespoon of Marmite or a splash of soy sauce while reducing.
  • Leaving the shin on the bone during cooking gives a broth-like quality—don’t skip it.
  • If the gravy thickens too much, loosen with a splash of stock.

Pairings

Red Wine

  • Malbec (Cahors or Argentina) – dense and savoury, ideal with slow beef.
  • Shiraz – peppery and full-bodied.
  • Rioja Reserva – rich oak and warm spice.

White Wine

  • Oaked Chardonnay – structured enough for beef pie.
  • Viognier – stone fruit notes that sit softly with the richness.
  • White Rhône blend – savoury and rounded.

Beer & Cider

  • Porter or stout – matches the filling’s deep roasted notes.
  • Amber ale – classic with pies.
  • Dry cider – bright and refreshing.

Non-Alcoholic

  • Alcohol-free stout – works surprisingly well with shin.
  • Sparkling apple juice – crisp and lightly sweet.
  • Rosemary-infused sparkling water – refreshing herbal lift.

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