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Beef pie with honey glazed carrots

Beef pie with honey glazed carrots

Tender chunks of beef shin, mushrooms, and baby onions simmered in rich red wine gravy, encased in flaky thyme-infused marrow bone puff pastry. Served with glossy honey-glazed Chantenay carrots, this comforting pie is both rustic and elegant for any occasion.

Prep: Less than 30 mins
Cook: 1 to 2 hours
Serves: Serves 2
Dietary: Nut-free
Saturday Kitchen Chef photoBy Bryn Williams
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score rating C This dish offers hearty protein from beef with slow-cooked depth, balanced by buttery pastry and sweet honeyed carrots. A rich treat suitable for special evenings.

Equipment

Ingredients

  • 60g plain flour
  • 100ml rapeseed oil
  • 500g beef shin, roughly chopped
  • 200g quartered button mushrooms
  • 200g silver skin onions
  • 500ml red wine
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1 litre fresh beef stock
  • Salt and freshly ground black pepper
  • 1 sheet pre-rolled all butter puff pastry
  • 1 marrow bone, 6cm long
  • 2 free-range egg yolks
  • ¼ tsp sugar
  • 10 fresh thyme sprigs, leaves picked
  • 150g Chantenay carrots, washed
  • 50g unsalted butter
  • 6 fresh thyme sprigs
  • 35g honey
  • Pinch salt

Customise

  • Replace beef shin with chuck steak for quicker cooking
  • Use shortcrust pastry instead of puff for a heavier crust
  • Try glazed parsnips in place of carrots for a different sweetness

Method

Prepare the Pie Filling

  1. Toast the plain flour in a dry pan over medium heat until golden brown, then remove and sieve it to achieve a fine texture.
  2. Heat one third of the rapeseed oil in a large pan over medium heat. Add the roughly chopped beef shin and cook until browned all over. Set the beef aside.
  3. Add another third of the oil to the pan and cook the quartered button mushrooms until their liquid has evaporated and they turn golden. Remove and set aside with the beef.
  4. Return the pan to the heat and add the remaining oil. Fry the silver skin onions until golden, then remove and set aside with the other ingredients.
  5. Return the beef and mushrooms to the pan, then sprinkle over the toasted flour. Stir well to coat everything evenly.
  6. Pour in the red wine and simmer until it has reduced until nearly dry.
  7. Bundle the thyme sprigs and bay leaves with butcher’s string and add it to the pan as a bouquet garni.
  8. Add the beef stock and place a circle of baking paper on the surface of the liquid to prevent a skin forming as it simmers.
  9. Simmer the mixture gently for 1 hour or until the beef is tender and the flavours meld together beautifully.
  10. Add the cooked onions back into the pan, stir well, then season with salt and freshly ground black pepper to taste.

Make and Bake the Pie

  1. Preheat the oven to 180°C fan. Roll out the puff pastry and cut a disk about 3cm larger than the diameter of your pie dish.
  2. Cut four incisions in the centre of the pastry to fit over the marrow bone when placed in the pie.
  3. Fill the pie dish with the beef mixture and place the marrow bone upright in the center.
  4. Cover the pie with the pastry, crimp it tightly around the bone and the dish’s edge, and flute the edges decoratively.
  5. Mix the egg yolks, sugar, and 15ml water, then brush the mixture over the pastry. Let it rest for 10 minutes before brushing again for a beautiful glaze.
  6. Sprinkle the picked thyme leaves over the pastry and bake in the oven for about 35 minutes, or until golden and piping hot.

Prepare the Honey Glazed Carrots

  1. Place the carrots in a pan, cover them with water, and add the butter, thyme sprigs, and a good pinch of salt. Bring to a boil.
  2. Reduce the heat and simmer gently for 3-4 minutes until the carrots are just tender. Drain well.
  3. Heat the honey in a frying pan until it bubbles and begins to caramelise. Add the drained carrots and toss to coat completely.
  4. Stir through the fresh thyme leaves and serve the honey glazed carrots alongside the beef pie.

Suggested Wine Pairing

  • Majestic: Château du Puits Red Blend — A rich, fruity red supporting the tender beef and earthy mushrooms.
  • Tesco: Tesco Finest Malbec — Smooth tannins and plum flavours match the meatiness of the pie.
  • Sainsbury’s: Taste the Difference Shiraz — Spicy notes enhance the thyme and marrow bone pastry flavours.

What can you serve with this

  1. Apple and fennel slaw — Crisp, slightly sweet to cut through richness.
  2. Buttery mashed potatoes — Classic pairing that balances textures.
  3. Roasted root vegetables — Adds earthiness complementing the gravy.

FAQs for Beef pie with honey glazed carrots

  • Can I prepare the pie filling in advance?
    Yes, it keeps well refrigerated for up to 2 days before baking.
  • What if I don’t have marrow bone?
    Omit it and cover the filling tightly with pastry.
  • How do I store leftovers?
    Cool completely, refrigerate in an airtight container, consume within 2 days.
  • Can I freeze the pie?
    Yes, freeze unbaked; thaw before baking and bake as usual.
  • Are the carrots necessary?
    They add sweetness and contrast but can be swapped with other glazed roots.

Nutri-score Health Check

Rating: C — hearty dish with good protein and nutrients balanced by rich pastry and honey glazing.

Positive Factors

  • Beef shin provides protein and iron
  • Includes nutrient-rich carrots and fresh herbs

Negative Factors

  • Butter and pastry add saturated fat and calories
  • Some sodium from stock and seasoning

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