This pie is inspired by the classic slow cooked Short Rib and Mash - rich, slow-cooked beef, melted cheese and a proper gravy for dipping. It’s indulgent, deeply savoury and exactly the kind of thing you want to eat slowly, preferably with your hands and a napkin nearby.
Time is your ally
This recipe rewards time. The longer the short ribs cook, the better the flavour and texture. So be sure to give yourself lots of time. You can even cook the day before (stop once you’ve cooked the short ribs for 4-6 hours then leave it in the fridge overnight), then the day of eating the pie, you simply heat the pot back up for 30-60 minutes and carry on as usual.
These Pies All Freeze Well
Simply freeze the pies before you egg wash and bake them. When the day comes that you want it, just take it out of the freezer and give them an egg wash and bake as normal but for an extra few minutes.
Don’t overfill the pie
A little dipping sauce inside goes a long way. The rest is for the side. The more you try and fill into the pie, the more chace you have of it overflowing and becoming a hot mess. Remember that leftovers aren’t bad, they are a whole new meal, cooked and ready to be reinvented.
Serves: 4
