Beef pie

Recipe from: 7/9/1992 12:00:00 AM
Ingredients 22
Servings 6


  • MEAT
  • 2
    beef shin or mutton shank
  • salt and black pepper
  • oil
  • 1
    onion, sliced
  • 3
    cloves garlic, crushed
  • 2
    whole cloves, lightly crushed
  • 7
    whole peppercorns
  • 1
    bay leaf
  • 1
    dried thyme
  • 250
    hot meat stock or water
  • 4
    medium-sized potatoes, diced
  • 200
    fresh mushrooms, sliced
  • cake flour to thicken the gravy
  • 240
    cake flour
  • 10
    baking powder
  • 2
  • pinch nutmeg
  • 50
    chopped fresh parsley
  • 100
    butter or margarine
  • 150


Lightly season meat with salt and black pepper and brown small quantities at a time in a little heated oil. Remove from the pan. Sauté onion and garlic in the oil in the pan until soft. Add cloves and peppercorns and stir-fry for about 1 minute more. Return meat to pan, and add bay leaf and thyme. Pour over meat stock, reduce heat and simmer until meat is nearly tender. Add the diced potatoes (or 10 baby potatoes) and mushrooms and simmer until potatoes are soft and cooked and the meat has formed a gravy. (Add more hot meat stock or water if the meat becomes too dry.) Turn meat mixture into an ovenproof dish. Preheat oven to 180 º (350 ºF). Sift cake flour, baking powder, salt and nutmeg together. Add parsley and rub in butter using fingertips until well blended. Add just enough milk to form a soft dough. Blend with spatula until just mixed. Roll out lightly on a floured surface until about 1,5 cm thick. Cut out circles with a scone cutter and place dough circles on top of meat. Bake for about 20-25 minutes or until the scones are pale brown and baked through. Serves 6.

Read more on: bake  |  beef

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