Preparation time: 40mins
Cooking time: 3 hours
It's cold out. You want – need – something warming and comforting. It’s time… for pie. This recipe takes an economical cut, the humble shin of beef, and cooks it slowly to break down the connective fibres and release its gelatinous goodness into a deeply rich, unctuous gravy enriched with bone marrow. London porter is used as the base for the gravy – a dark beer with roasted, smoky and subtly sweet chocolate notes. Served with a punchy green sauce for a contrasting hit of freshness and zing, this dish intends to keep you both warm and comfortable.
The recipe uses suet crust pastry to encase the pie. However, should you wish to save some time and opt for shop bought pastry, an all butter shortcrust will also work well.
Finally this recipe can be used to make one big pie, two medium size pies (as shown in the photos) or individual size pies – depending on what size pie dishes you have. You’ll just need to adjust the number of marrow bones – one per pie is perfect.