Leftover Beef Shin Pie
🐮 Peel 650g of sweet pots, cut into roastie sized chunks. Add to a pan of salted water and bubble away for 10 mins (don’t leave them too long - you want them to still be quite hard)
🐮 Add the leftover beef shin stew (2 portions) to a saucepan and heat
🐮 Trim the tenderstem broccoli (180g), add to a pan of water
🐮 Trim the stalks of 200g of rainbow shard.
🐮 Crack an egg into a mug and whisk
🐮 Using kitchen roll, dab in butter to grease an oven dish ready for the pie
🐮 Roll out 375g of ready rolled puff pastry and slice it just over halfway down the middle
🐮 Using the bigger half, roll the pastry so it’s thinner, line your greased baking dish with the pastry, and gently press down into the corners
🐮 Drain the sweet potatoes, then sprinkle with cornflour and give them a good shake to fluff them up
🐮 Add potatoes to baking tray with hot oil in in (just a drizzle) then pop into the oven for 30 minutes at 210°C
🐮 Add the reheated beef shin mix to the pastry dish, cover with the smaller top lid of pastry
🐮 Fold the pastry over and press to seal all the edges. Brush with egg all over then prick the top layer with a fork
🐮 Into the oven for 30 minutes at the same temp as the potatoes
🐮 Check the spuds halfway, give them a good shake to make sure they’re fully coated in oil/crisping up
🐮 With five minutes to go, steam the broccoli in a pan, add butter to a frying pan, and once melted, add the rainbow shard until wilted
🐮 Slice the pie into four adult portions (or half portions if it’s for the kids) and serve with the roasted sweet potatoes, cooked veg, and top with beef gravy.
The perfect way to use up your leftovers and an easy weekday, after-work meal ready in 45 mins. This one works out around £3.06 per portion which could be reduced even further by opting for frozen veggies and normal roasties as opposed to sweet.
Thank you @farehamfoodie