Steps
- Preheat the oven to 325°F / 160°C. Heat 1 tablespoon of vegetable oil in a casserole; fry 100g of chopped smoked bacon for 5 minutes. Remove; brown 1kg of beef shin chunks in batches for 5-8 minutes and remove.
- Soften 2 roughly chopped onions and 3 chopped carrots over low heat for 5 minutes. Stir in 3 tablespoons of all-purpose flour, 1 tablespoon of tomato paste, and 1 teaspoon of malt vinegar.
- Return the meat. Add 400ml of brown ale, 2 beef stock cubes dissolved in 600ml of water, 2 bay leaves, and the stems from 3 thyme sprigs, reserving the leaves. Season, bring to a simmer, cover, and bake for 2 hours, until tender.
- Discard the bay and stems. Drain half the braising liquid into a pan for gravy; cool the filling completely.
- Rub 150g of lard and 150g of butter into 700g of all-purpose flour, 2 teaspoons of English mustard powder, and a generous pinch of salt. Add up to 250ml of ice water to form a soft dough; knead in the thyme leaves. Chill for 1 hour.
- Preheat the oven to 425°F / 220°C with a baking sheet inside. Roll two-thirds of the dough to line a buttered, floured 11in / 28cm pie dish; add the filling.
- Beat 2 egg yolks and brush the pastry rim. Roll the remaining dough into a lid; seal, crimp, cut a vent, and brush with yolk. Bake on the hot sheet for 20 minutes.
- Brush again with yolk, sprinkle with sea salt, and bake for 20-25 minutes, until golden. Rest for 10 minutes while reheating the reserved gravy.