Kate and Wills Pie
A traditional British pie with beef shin and homemade pastry.
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- •Olive oilSplash
- •1 knob ButterSmall
- •3 sprigs Rosemary
- •3 sprigs Thyme
- •3 Bay leaves
- •3 Onions
- •1 kilo Beef shinBone removed
- •2 heaped tablespoons Tomato puree
- •2 pinches SaltGenerous
- •2 pinches Black pepperGenerous
- •2 heaped tablespoons Plain flour
- •100 ml BeerOne bottle
- •1.5 litres Stock
- •140 grams Pearl barley
- •300 grams Plain flourFor pastry
- •100 grams Suet
- •100 grams Butter
- •1 pinch Salt
- •1 swig Cold water
- •3 teaspoons English mustard
- •3 tablespoons Worcestershire sauceTangy
- •100 grams Cheddar cheeseWesthome
- •1 EggWhisked for egg wash
- 1
Splash some olive oil in a hot pot, add a small knob of butter, 3 sprigs of rosemary, 3 sprigs of thyme, and 3 bay leaves.
2 min
- 2
Add 3 onions and 1 kilo of beef shin (bone removed).
3 min
- 3
Add 2 heaped tablespoons of tomato puree, 2 generous pinches of salt and pepper, and 2 heaped tablespoons of plain flour.
3 min
- 4
Pour in a bottle of beer (about 100ml) and 1.5 litres of stock. Bring to the boil and simmer for about an hour.
1h 0m
- 5
Add 140 grams of pearl barley and simmer for another hour and a half.
1h 30m
- 6
For the pastry, mix 300 grams of plain flour, 100 grams of suet, 100 grams of butter, and a pinch of salt. Add a swig of cold water and mix.
10 min
- 7
Chill the pastry in the fridge for an hour and a half.
1h 30m
- 8
Add 3 teaspoons of English mustard, more pepper, and 3 tablespoons of Worcestershire sauce to the stew. Mix in 100 grams of cheddar cheese.
5 min
- 9
Spoon the stew into a pie dish, roll out the pastry, and cover the dish. Brush with egg wash.
10 min
- 10
Bake for 35 to 45 minutes at 183°C (350°F).
45 min
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