Cow pie

Cow pie


  1. Stew the sliced baby onions and sliced mushrooms together with the chopped thyme in butter, seasoning well, until soft.
  2. Add the flour, then beer and chicken stock, and bring this mixture to the boil. Re-season with salt, pepper and Dijon.
  3. Add the beef, and cook out like a good old fashioned casserole. 3 hours at 150oC, or on a low setting.
  4. When the beef is tender, leave to cool down. When cool, you can top the pie with puff pastry, brush with egg yolk, and if you can find one, stuff a bone in the middle for authenticity.

Recipe from Jesse Dunford Wood from award winning gastro pub Parlour

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



This does freeze very well, and all the parts can be separately frozen too, so you can spread the load of preparing the pie


1kg Diced stewing beef
100g Peeled baby onions
100g Sliced onions
100g Sliced mushrooms
1 Pint of ale
500g Chicken stock
10g Chopped thyme
50g Butter
75g Flour
1tsp Dijon mustard
Puff Pastry
1 egg yolk


Time: 20 minutes
Serves: 5
Nutrition: n/a