1. 1

   Step 1

   Cut 1kg beef shin into chunks. Finely dice 2 onions and slice 3 carrots.

2. 2

   Step 2

   Heat vegetable oil in a pan and fry 100g smoked bacon lardons until golden.

3. 3

   Step 3

   Sear the beef chunks in the hot pan until browned on all sides.

4. 4

   Step 4

   Add onions and carrots to the pan, cooking until softened.

5. 5

   Step 5

   Stir in 3 tbsp plain flour and cook for 2 minutes.

   Timer 2 min
6. 6

   Step 6

   Add 1 tbsp tomato purée, 1 tbsp malt or red wine vinegar, and 1 tsp brown miso paste.

7. 7

   Step 7

   Pour in 400ml sweet brown ale and 600ml beef stock.

8. 8

   Step 8

   Add a few thyme sprigs, 2 bay leaves, and 1 tsp English mustard powder.

9. 9

   Step 9

   Cover and simmer the stew gently for 3 hours until the meat is tender.

   Timer 180 min
10. 10

    Step 10

    Rub 150g lard and 150g butter into flour to make the pastry dough.

11. 11

    Step 11

    Mix in 2 egg yolks and chill the pastry for 30 minutes.

    Timer 30 min
12. 12

    Step 12

    Roll out the pastry and line a pie dish with it.

13. 13

    Step 13

    Fill the pastry shell with the cooled beef and ale mixture.

14. 14

    Step 14

    Top with a pastry lid, seal the edges, and brush with egg.

15. 15

    Step 15

    Bake the pie at 200°C for 40 minutes until golden brown.

    Timer 40 min

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