Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.
Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right). Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is goldenandgorgeous. Serve with steamed drained greens.
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jamie your awesome
This pie is so good! I write about the Jamie recipes I cook on my blog. Check it out! www.theillustriousmrso.blogspot.com
just wached tv and saw this it was 11 at night but it lookt so tasty so i gave it a go <br /> heaven!!!!!
Looking forward to eating this tonight - However, the water is missing from the list of ingredients and I didn't notice till to late - Went into auto mode and I used the egg to bind the pastry - Doh !! Don't think it will matter !! :@)
This reminds me of Tourtiere Sagunay here in Canada. It's almost like that but WITHOUT the tomato...<br /> <br /> Made with: Chicken (or rabbit) Duck (or pork) Beef (or vennison) and potatoes depending if you have a hunter in your family. ACTUALLY I think I'll use THIS Method to make it this year instead of the Toss it all in a pie crust and pray, that results in an unappetizing MUSH...
It's a cold wet and windy day here in Ireland, this pie is perfect for such a day, the ultimate<br /> Comfort food. Will definitely be making this agsin, clean plates all round!!
Had this at my parents yesterday - crickey it was DElisious!! it served 10 of us (included children) so there were 2nds for some yum yum
This pie is fantastic! What a wonderful dish.
Pie-tastic! I added a little black pudding and used real beef suet ( free from my local farm shop but her). Never enough to feed 10, 7 maximum. Unbelievable taste.
Possibly one of the best pies I've ever had. Dissolving the marrow bones in the gravy was almost an epiphany. Otherwise, possibly the richest rich pie in the rich world. Which was the point, I suspect! Delicious and a roaring success. <br /> <br /> (also, cheese in a gravy? what madness is that? PIE madness, that's what. Brilliant)
Oh wow. Sublime filling. Had some probs with weights n measures though. <br /> Needed more beef and the pastry wasn't thick enough<br /> After I'd rolled out enough to cover my dish, undoubtedly<br /> Something I did wrong! Oh and I can hear my arteries<br /> Creaking.
ce appetisant!