450g beef shin
200g lamb kidneys
3 large red onions, roughly sliced
5 cloves of garlic, finely chopped
1 tbsp plain flour
350ml beef stock
1 egg, beaten
For the pastry:
225g plain flour
100g butter, cubed
5 tbsp cold water
First, dice the beef and kidneys, season with salt and pepper and dust with flour. Now get a large pan on the heat, add a good glug of olive oil and get the pan nice and hot. Add the beef and kidneys to the pan and brown all over. Once browned, remove from the pan, and add the red onions. Lower the heat and cook the onions without colouring too much for about 10 minutes.
After the onions have softened, add the garlic, beef and kidneys, and flour, and cook for a further 3 minutes on a medium heat. Add the ale and beef stock, then add seasoning, a pinch of sugar, and good glug of Worcester sauce. Turn the heat right down and simmer for 1 hour and 45 minutes – add more ale or stock if it looks like it’s reducing too quickly.
Meanwhile, make the pastry. Put the flour, salt and butter in a bowl, and rub with your fingers until breadcrumb consistency. Then stir in a little water until the mixture and work until it becomes dough. Wrap in clingfilm and chill for 20 minutes in the fridge before use.
Once the beef and kidney filling is ready, remove from the heat and let the mixture cool slightly. Preheat the oven to 200C. Roll out the pastry so it slightly overlaps the edges of the pie dish you wish to use. Add the mixture to the dish, cover with the pastry (crimp the edges with a fork) and brush with the beaten egg. Finally make a hole in the middle of pie to let steam escape and place in the oven for 50 minutes.
Source: Paul Warburton, Frugal Recipes
Cut from the hind leg, this popular old-fashioned cut is diced ready for slow cooking in stews, casseroles and curries.