Main content

Kate & Will's Wedding Pie

I got really excited about the royal wedding. So much so that I was inspired to dedicate my favourite pie to the happy couple. Without being soppy, pies are about sharing; they’re comforting, down-to-earth, humble and luxurious at the same time, and this one in particular is definitely fit for a (future) king and queen. One of the best things about our great British pies is that they look so grand, yet they’re also a great way of using up the less-loved cuts of meat, which are so delicious when they’re given time and a little attention. If you want to cook the pie from cold another day cook at 170°C/325°F/gas 3 for 1 hour 10 minutes.


  • For the filling

  • 2 tablespoons olive oil

  • 1 knob of butter

  • 3 sprigs of fresh rosemary,

  • leaves picked and chopped

  • 3 sprigs of fresh thyme,

  • leaves picked

  • 3 fresh bay leaves

  • 3 medium red onions, peeled

  • 1kg shin of beef (ask the

  • butcher to cut it into 2.5cm

  • dice and give you the bone)

  • sea salt and ground pepper

  • 2 tablespoons tomato purée

  • 400ml good local smooth stout

  • 2 heaped tablespoons plain flour

  • 1.5 litres organic beef

  • or chicken stock

  • 140g pearl barley

  • 3 teaspoons English mustard

  • 2-3 tablespoons Worcestershire

  • sauce, to taste

  • 100g good Cheddar cheese

  • For the pastry

  • 300g plain flour,

  • plus extra for dusting

  • 100g Atora shredded suet

  • 100g butter

  • sea salt

  • 1 large free-range egg,

  • Beaten


  • 1.

    Put the olive oil, butter and herbs into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) on a high heat.

  • 2.

    Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally.

  • 3.

    Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer.

  • 4.

    Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley.

  • 5.

    Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick.

  • 6.

    Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste.

  • 7.

    While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt.

  • 8.

    Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes.

  • 9.

    Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough.

  • 10.

    Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.

  • 11.

    Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right).

  • 12.

    Use some of the beaten egg to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish.

  • 13.

    Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish.

  • 14.

    Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to50minutes, or until your pastry is goldenandgorgeous. Serve with steamed drained greens.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Lynn235Report
I would like to know if the taste if this pie is sweet by using stout. Myhusband doesn't like sweet flavor in a dish. If so should i substitute stout with red wine?