Sophie Wyburd’s Coconut and Chilli Beef Shin Pie
Inspired by the flavours of Malaysian rendang, this rich coconut and chilli beef shin pie from Sophie Wyburd is ideal for cool autumnal evenings. As seen on Saturday Kitchen.
From the book
Tucking In
100 recipes for unapologetic everyday comfort food.
Everything from laid-back traybakes for reduced washing-up to moreish pasta dishes,
For busy home cooks and foodies who want simple, hearty recipes.
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Introduction
Pie is a very romantic food to me. Early in our relationship, my partner Cam and I fell into a routine of making pies together. We’d potter to a fancy butcher’s on an autumn day and braise some meat in lots of wine, dancing around the kitchen while it cooked. You have to put the time in when making a pie, but it is a gentle and calming process, and the result warms your soul in a gorgeous way. Much like a relationship, eh! This pie borrows flavours from a Malaysian rendang, but it is cooked slightly differently to make it a saucier situation.
Ingredients
| 1 tsp | cumin seeds |
| 1 tsp | coriander seeds |
| 1 kg | beef shin |
| 4 | shallots |
| 4 | garlic cloves |
| 3cm knob | of ginger |
| 2 | lemongrass stalks |
| 2 | red chillies |
| ½ | lime |
| 1 tbsp | tomato purée |
| 400ml | coconut milk |
| 20g | soft light brown sugar |
| 1 | cinnamon stick |
| 2 | star anise |
| 500g | puff pastry |
| 1 | egg |
| ½ tsp | ground turmeric |
| salt and vegetable oil |
Essential kit
You will need a 26cm round pie dish and a small food processor.
Method
Preheat your oven to 170°C/150°C fan/gas mark 3½.
Toast your cumin seeds and coriander seeds in a large dry frying pan over a medium heat for 2 minutes until fragrant, then set aside.
Cut your beef shin into 4cm chunks. Heat a little vegetable oil in a frying pan over a high heat. Working in 3 batches, brown the beef for about 3 minutes at a time, until you get a dark caramelised crust on each piece. Set aside on a plate until later.
Peel and finely slice your shallots. Peel and roughly chop your garlic and ginger, then roughly chop your lemongrass and chillies. Shave the rind off your lime with a knife, and roughly chop. Add it all to a small food processor, along with the toasted spices and tomato purée. Whizz it up to make a paste, scraping the edges as you go.
Heat 3 tablespoons of vegetable oil in a casserole dish over a medium heat. Tip in your spice paste and cook it down for about 5 minutes until fragrant and starting to stick.
Add the beef to the pan, followed by the coconut milk, sugar, soy sauce, cinnamon stick and star anise. Season with 1 teaspoon of salt and 10 twists of black pepper, and bring to a gentle simmer. Pop a lid on the pan, then get it in the oven. Cook for 4 hours, then let it cool for at least 30 minutes (I often cook this part the day before, and leave it to chill in the fridge overnight).
When you’re ready to bake, increase the oven temperature to 220°C/200°C fan/gas mark 7. Roll out your puff pastry to about 2mm thick. In a small bowl, beat the egg with the turmeric.
Spoon the beef into a 26cm round pie dish and brush the rim with egg wash. Top with your pastry. Trim away any excess, then press down the edges with a fork to seal. Brush with your egg wash, then pop in the fridge for at least 15 minutes, or longer if you have it.
Remove the pie from the fridge, brush it with one more layer of egg wash, then bake for 25 minutes on the middle shelf. Serve piping hot.
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