Beef Mustard and Horseradish Pie

It’s starting to get cold and I’m craving slow cooked comfort food.

I’ve tried this recipe a couple of times and wanted to make it into a pie and use a different cut of meat.

I usually use stewing steak but this time I’ve used beef shin. It has a rich meaty flavour and very cheap. My butcher gives me a huge bag for £10 which I can get 16 portions out of this. I love crispy pastry but I wanted to make a lighter option so I’ve used filo.

There’s 2 ways you can make this dish, slow cooker or the hob. It’s so easy to make it in the slow cooker and I think it’s the best way to cook the beef shin.

beef mustard and horseradish pie

1kg beef shin
1 large onion
2 garlic cloves
100ml white wine
200ml beef stock
2 tbs worcestershire sauce
pinch salt and pepper
1 tbs cornflour
500g chestnut mushrooms
2 tbs dijon mustard
2 tbs horseradish sauce
3 tbs double cream
6 sheets filo pastry

chop the onions • place at the bottom of the slow cooker • roughly chop the shin into 1 inch chunks • crush the garlic • pour in the wine, stock and worcestershire sauce • season • set the slow cooker on the low setting • cook for 9 hours

When I came back from work the shin was crumbling perfectly and there was a delicious smell in the house. If you leave it longer it will just add to the flavour.

turn the cooker to the highest setting • slice the mushrooms and add them to the meat • allow to cook for 30 minutes • mix the cornflour with a splash of cold water • add the cornflour mixture to the cooker • stir in the mustard, horseradish and cream • transfer the meat mixture into an ovenproof dish • arrange the pastry on top • make sure you don’t pack it in too tight or it will be soggy and raw • place in the oven at 180 degrees for 20 minutes or until it’s golden and crispy on top


I served this with creamy cauliflower mash or it goes well with steamed greens


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