Beef, Butterbean and Chorizo Pie
This is a pie we have created to celebrate British Pie week in March. We slow braise shin of beef until it’s soft in a rich tomato sauce, then add best quality chorizo and butterbeans. The rich beef filling takes on the piquant flavors of the chorizo and the butterbean helps cool things down and adds a creaminess to the dish. We have topped it with parsley mash, but plain will do, or if you have any to hand, roll out some puff pastry and pop that on top.
Peel and chop onions.
Peel and chop garlic.
Wash and slice peppers – discard the seeds.
Wash and mince chilli remove seeds.
Trim any hard gristle away from beef.
Slice Chorizo into finger width discs.
Drain and rinse butterbeans very carefully so they stay whole.
Peel potatoes and chop into quarters.
Pick and chop parsley.
Lightly dry fry the cumin seeds and then crush in a pestle and mortar.
Set oven to 160oC
Coat the trimmed beef in seasoned flour very lightly shake away excess.
Seal the beef on a high heat, drain away fat and set aside.
In the same pan sweat your onions in a tablespoon of olive oil and a pinch of salt.
Splash in the sherry and continue to cook.
Add the peeper, chilli and sliced chorizo to the onion mix.
Add garlic, sugar and spices to the sweated onions.
Add the sealed beef back to the pan, cover with chicken stock and tinned tomatoes.
Cover tightly and cook in middle of oven for two hours.
Remove and add drained butterbeans, stir and cool.
Make your mash by boiling potatoes until soft.
Push though a potato ricer or mash with a potato masher.
Stir in chopped parsley, butter and season.
Spoon the beef filling into a pie dish.
Pipe on potato neatly using pipe bag and nozzle, or just smooth with the back of a fork.
Serve or Preserve
Bake for 30 mins until golden brown and serve with seasonal steamed greens or chill down and keep covered in the refrigerator and reheat with in three days. This pie will also freeze well.
200g Diced beef shin
75g Tinned butterbeans
175ml Fresh chicken stock
¼ tsp Smoked paprika
¼ tsp Cumin seeds
175g Tomato passata
1tbs Rapeseed oil
1tbs Dry sherry
1 Red pepper
1 Small onion
2 Cloves garlic
1 Red chilli
½ tsp Dark muscovado sugar
2 Heaped tbs plain flour
Sharp kitchen knife
Potato masher or ricer
Piping bag and nozzle