1 kg beef shin, trimmed of excess fat and cut into chunks
2 garlic cloves, chopped
A small bunch of thyme, picked
1 tbsp black peppercorns
500 ml red wine
4 tbsp flour, seasoned
oil for frying
8 shallots, halved
300 g puff pastry
1 egg, beaten, to glaze
- Put the beef, garlic, thyme, peppercorns and wine into a bowl. Cover and marinate for 2-3 hours (or overnight). Take out the beef, pat dry and toss in the flour. Strain the marinade and keep the liquid.
- Heat the oven to 160C/fan 140C. Heat some oil in a large casserole and brown the beef, all over, in batches (you want it to colour, not stew in its own juices). Remove with a slotted spoon, then brown the shallots. Return the beef and the marinade to the casserole. Cover tightly and cook in the oven for 3 hours or until tender. Cool a little.
- Turn up the oven to 200C/fan 180C. Roll the pastry to the thickness of a $2 coin coin.
- Tip the beef filling into a pie dish, brush a little egg around the rim and top the pie with the pastry. Trim the edge with a sharp knife then crimp, and brush more egg over the top. Cook for 25-30 minutes until the pastry is crisp and golden.