Recipe Method

1. Heat the oil in a large pot.
2. Dry the shin well with a paper towel – this will ensure that it browns better.
3. Toss the shin in paprika, salt and pepper.
4. Add ½ the meat to the pot and brown in batches – do not overcrowd the pot.
5. Remove from the pot and set aside.
6. Add the onion, garlic, carrots and celery and another splash of oil if needed and cook over
7. a medium heat for about 7-8 minutes. Add the flour and stir it through the veggies.
8. Add the meat back to the pot, then add the tomato paste, thyme, bay leaf, beer, worcestershire sauce and stock.
9. Pop a lid on and leave to cook over a low-to medium heat for 2 hours or until the meat is tender.
10. If there is still quite a lot of sauce, let the sauce simmer uncovered until it's thick and glossy.
11. Check the seasoning at this point and leave the pie filling to cool. 
12. Meanwhile, grease a 20x5cm cake tin and preheat the oven to 200°C.
13. Lightly flour a clean surface and roll the puff pastry out until it’s a little thinner.
14. Using the cake tin as a measure, cut out a circle that is 1cm wider than the diameter of the tin.
15. Using the rest of the pastry, carefully line the bottom of the cake tin and all up the sides.
16. Spoon in the pie filling, add the cheese.
17. Add the pastry round to the top and pinch the edges together to seal.
18. Use any remaining pastry to decorate, using beaten egg as glue, then brush the entire surface of the pie with beaten egg and pop in the oven. Bake for 25-35 minutes or until golden.