Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 6
By Sophie Wyburd
From Saturday Kitchen
Ingredients
For the Pie
- Cumin seeds: 1 tsp
- Coriander seeds: 1 tsp
- Vegetable oil: 6 tbsp
- Beef shin, cut into 4cm/1½in chunks: 1 kg / 2 lb 4 oz
- Shallots, thinly sliced: 4
- Garlic cloves, roughly chopped: 4
- Fresh root ginger, peeled and roughly chopped: 3 cm / 1¼ in piece
- Lemongrass stalks, roughly chopped: 2
- Red chillies, roughly chopped: 2
- Lime, zest removed with a knife and chopped: ½
- Tomato purée: 1 tbsp
- Coconut milk (tin): 400 ml
- Soft light brown sugar: 20 g / ¾ oz
- Dark soy sauce: 2 tbsp
- Cinnamon stick: 1
- Star anise: 2
- Puff pastry: 500 g / 1 lb 2 oz
- Flour, to dust: (amount as needed)
- Free-range egg: 1
- Ground turmeric: ½ tsp
- Salt and freshly ground black pepper: (to taste)
For the Bitter Leaves and Butter Beans
- Butter beans (2 x 400g tins), drained and rinsed: 2 tins
- Fresh rosemary sprigs: 4
- Garlic cloves: 6
- Olive oil: 2 tbsp
- Red endives or large radicchio, ends trimmed and leaves separated: 4 or 1 large
- Little Gem lettuces, ends trimmed and leaves separated: 2
- Red onion, thinly sliced: 1
- Lemons, juice only: 2
- Dijon mustard: 2 tsp
- Red wine vinegar: 6 tbsp
- Salt and freshly ground black pepper: (to taste)
Method
- Preheat the Oven: Preheat your oven to 170°C (150°C Fan) or Gas Mark 3½.
- Toast Spices: In a large dry frying pan, toast cumin and coriander seeds over medium heat for about 2 minutes, or until fragrant. Remove from heat and set aside.
- Brown the Beef:
- Heat 2 tablespoons of vegetable oil in a frying pan over high heat.
- In three batches, brown the beef pieces for approximately 3 minutes each, until they develop a dark caramelized crust. Add more oil if necessary.
- Once browned, transfer the beef to a plate and set aside.
- Make the Spice Paste:
- In a small food processor, combine the shallots, garlic, ginger, lemongrass, red chillies, and lime zest along with the toasted spices and tomato purée.
- Blend until you achieve a smooth paste, scraping down the sides as needed.
- Cook the Spice Paste:
- In a flameproof casserole dish, heat 3 tablespoons of vegetable oil over medium heat.
- Add the spice paste to the dish and cook for about 5 minutes, stirring frequently, until fragrant and starting to stick.
- Combine Ingredients:
- Add the browned beef back into the pan.
- Pour in the coconut milk, add the sugar, soy sauce, cinnamon stick, and star anise.
- Season with 1 teaspoon of salt and 10 twists of black pepper. Stir gently to combine.
- Bring the mixture to a gentle simmer.
- Bake in Oven:
- Cover the casserole dish with a lid and transfer it to the preheated oven.
- Cook for 4 hours. After cooking, let it cool for at least 30 minutes (this can also be done a day in advance; refrigerate overnight).
- Prepare for Baking:
- When ready to bake, increase the oven temperature to 220°C (200°C Fan) or Gas Mark 7.
- Roll out your puff pastry on a lightly floured surface until it’s about 2mm (1/16 inch) thick.
- Prepare Egg Wash: In a small bowl, beat together 1 free-range egg with ½ teaspoon of ground turmeric.
- Assemble the Pie:
- Spoon the beef mixture into a 26cm (10½ inch) round pie dish.
- Brush the rim of the dish with egg wash.
- Cover with puff pastry, trimming any excess with a sharp knife.
- Press down on the edges with a fork to seal them.
- Brush the top with egg wash and refrigerate for at least 15 minutes (longer if possible).
- Bake the Pie: Remove from fridge, brush again with egg wash, and bake on the middle shelf for 25 minutes or until golden brown. Serve piping hot.
Method for Bitter Leaves and Butter Beans
- Preheat Oven: Preheat your oven to 200°C (180°C Fan) or Gas Mark 6.
- Prepare Butter Beans:
- Pat dry the butter beans using kitchen paper and place them on a baking tray.
- Pick off the leaves from 4 sprigs of fresh rosemary and add them to the tray along with whole garlic cloves, skins intact.
- Drizzle with 4 tablespoons of olive oil, season with ½ teaspoon of salt, and toss everything together until well coated.
- Bake Butter Beans: Bake in the preheated oven for 20–25 minutes until crispy and golden.
- Pickle Red Onion:
- Place thinly sliced red onion in a small bowl.
- Squeeze over juice from 2 lemons and sprinkle with ½ teaspoon of salt; use your hands to scrunch it together to start pickling.
- Make Roasted Garlic Dressing:
- Once cooked, squeeze roasted garlic cloves out of their skins into another small bowl.
- Add 2 teaspoons of Dijon mustard, 6 tablespoons of red wine vinegar, and an additional drizzle of olive oil.
- Season with salt and 10 twists of black pepper; whisk to combine.
- Assemble Salad:
- In a salad bowl, add your choice of salad leaves (e.g., red endives or radicchio).
- Pour over the roasted garlic dressing and gently massage it into the leaves so they are well coated.
- Add pickled onions and roasted butter beans; toss everything together until combined.
- Serve Together: Serve your salad alongside the hot pie for a delightful meal!
