Desperate Dan Cow Pie

Desperate Dan Cow Pie

This Desperate Dan Cow Pie is everything a proper pie should be — rich, beefy, slow-cooked, and wrapped in crisp, buttery pastry. It’s hearty, comforting, and absolutely packed with flavour from tender beef shin simmered in Malbec and herbs.If there’s one pie recipe to master, this should be it — the ultimate benchmark for proper home cooking.

Timings

Prep time: 55 minutes (plus 30 minutes resting)

Cooking time: 3 hours 35 minutes

Serves: 6–8

Ingredients

For the Filling

• 2 tbsp vegetable oil

• 900g stewing beef, cut into bite-sized cubes (beef shin or cheek preferred)

• 2 large onions, finely chopped

• 3 cloves of garlic, minced

• 2 tbsp plain flour

• 2 carrots, peeled and diced

• 2 celery sticks, diced

• 500ml beef broth or stock

• 300ml Malbec wine (I use Beefsteak Club)

• 2 bay leaves

• 2 sprigs of thyme

• Pinch of salt and pepper, to taste

  
  

For the Pastry

• 300g plain flour

• 150g cold butter, cubed

• 3–4 tbsp ice-cold water

• 1 large free-range egg, beaten (for egg wash)

  
  

Method

Make the beef filling

Heat the vegetable oil in a large, heavy-based pan over medium-high heat.Season the beef with salt and pepper, then sear until browned on all sides. Remove and set aside.

Add the onions and garlic to the same pan and sauté until softened. Sprinkle over the flour and stir to form a roux, cooking for a minute to remove the raw flour taste.

Return the seared beef to the pan and add the carrots and celery. Pour in the beef stock and Malbec, stirring to combine. Add bay leaves and thyme, then reduce to a gentle simmer.

Cover and cook on low for 2–3 hours, or until the beef is tender and the sauce has thickened. Remove bay leaves and thyme sprigs before using.

Prepare the pastry

While the filling cooks, make the pastry.Place the flour and cubed butter into a food processor and pulse until the mixture resembles coarse breadcrumbs. Gradually add cold water until the dough comes together.

Divide into two portions — one slightly larger than the other — then wrap both in cling film and chill for at least 30 minutes.

Assemble the pie

Preheat the oven to 190°C.Roll out the larger portion of pastry to line a greased 23cm (9-inch) pie dish. Spoon the cooled beef filling into the base.

Roll out the remaining pastry to make the lid. Place it over the pie and crimp the edges to seal. Cut a few small slits on top to allow steam to escape.

Brush with beaten egg for a golden finish.

Bake and serve

Bake for 30–35 minutes, or until the pastry is golden and crisp and the filling is bubbling.Allow to rest slightly before serving.

Serve with mashed potatoes, green vegetables, and a glass of the same Malbec used in the filling.

Notes

• You can double the filling and freeze it for another day — it makes an excellent beef stew on its own.

• For a richer pie, replace half the stock with extra wine.

• Add mushrooms for an earthy twist.