I think pie and mash is my all time favourite winter meal.
Beef shin pie with suet pastry (adapted from @jamieoliver )
For the filling:
✔️2 tbsp olive oil
✔️1 knob of butter
✔️3 sprigs of Rosemary, leaves picked & chopped
✔️3 fresh bay leaves
✔️3 medium red onions, chopped
✔️2 carrots, peeled & finely chopped
✔️2 lbs beef shin (& the bone marrow if you can) cut in to 1inch pieces
✔️2 tbsp tomato purée
✔️1 3/4 cups smooth stout
✔️2 heaped tbsp plain flour
✔️6 cups beef or chicken stock
✔️3/4 cup Pearl barley
✔️3 tsp English mustard
✔️2-3 tbsp Worcestershire sauce
✔️2 1/4 cups all purpose flour
✔️3 1/2 oz atora shredded suet
✔️3 1/2 oz butter
✔️1 large egg, beaten
Put the Olive oil, butter & herbs into a casserole pan on a high heat. Add the onions, carrots, meat, beef bone & salt & pepper. Mix & cook for 10mins, stirring occasionally. Add the tomato purée, stout, flour & stock & stir and bring to a simmer. Turn the heat to low, put the lid on & cook for 1 hour, stirring occasionally. Then add pearl barley, put the lid on & simmer for another hour, then remove the lid and simmer for 30 mins or until the meat shreds & the gravy is thick. Spoon away any oil then stir in the mustard & Worcestershire sauce & season.
Pastry: put the flour, suet & butter into a bowl with a pinch of salt. Use thumbs & forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 1/2 a cup of cold water & use hands to pat & push it together into a rough dough. Wrap the dough in plastic wrap & put in the fridge until needed.
Pre-heat the oven to 180°. Discard the beef bone & add the stew into a pie dish. Use some of the beaten egg to egg wash the edges of the dish, tdust a clean surface & rolling pin with flour & roll out the pastry 1/3 of an inch thick & a little bit bigger than the pie dish. Place on top of the pie, then trim off any overhang. Pinch the edges to the dish & eggwash the top then add to the bottom of the oven for 45-50 mins until golden.