Recipes and Guidelines

Ingredients: 450g / 1lb lean boneless Beef Shin, diced, 30ml / 2tbsp plain flour seasoned with salt & black pepper, 45ml / 3tbsp Rapeseed Oil or sunflower oil, 1 red onion (peeled & sliced), 100g / 4oz whole peeled chestnuts, halved, 300ml / 0.5P stout, 150ml / 0.25 P good hot beef stock, 5ml / 1tsp brown sugar, 5ml / 1tsp wholegrain mustard, 1 bay leaf

Pie Top: 0.5 x 500g prepared puff pastry, 1 egg (beaten)

What's Avaalible At Willow Brook?

We provide Beef Shin, Plain Flour, Rapeseed oil, Wholegrain Mustard & Free Range Eggs

Method:

1. Place the seasoned flour into a large plastic food bag, add the beef & shake to coat.

2. Heat oil in a non-stick frying pan & cook the beef in batches for 3-4mins, until brown on all sides. Transfer to a 1.2l/2pint casserole dish suitable for the hob & oven.

3. In the same frying pan, cook the onions & chestnuts for 2-3mins, spoon into the casserole dish.

4. Add the remaining ingredients, bring to the boil, cover, reduce the heat & cook on the hob or in a preheated oven at Gas Mark 3, 170c, 325f for 1.5 hours.

5. Remove the casserole from the hob or oven & increase the oven temperature to Gas mark 5, 190c, 350f.

6. Remove the bay leaf & spoon into 4 individual 300ml/0.5p oven proof dishes.

7. For the pot pie topping, roll out pastry on a lightly floured surface to about 3mm thickness, cut pastry lids, large enough to cover each dish.

8. Spoon the filling evenly between the dishes, dampen the edges with water & cover with a pastry lid. Cut a small slit on top to allow any steam to escape. Transfer to a baking tray & brush the pastry with the egg.

9. Cook for 25-30mins, or until the pasty is golden.

10. Serve the pies with creamy mash & seasonal vegetables

11. Enjoy your Willow Brook Pie!!

General Meat Joint Cooking Time

Rare - 20 Minutes per Lb, 20 Minutes Over

Medium - 25 Minutes per Lb, 25 Minutes Over

Well Done - 30 Minutes per Lb, 30 Minutes Over

Have you tried?...

Roast Potatoes with Goose Fat? Available in store!