Short Rib & Bone Marrow Pie

Pies by Squires

Short Rib & Bone Marrow Pie

with Mashed Potatoes, Green Beans & Sponge Cake
Beef
Chef Adam Squires presents a quirky take on a favourite British dish: slow cooked short rib and bone marrow pie. Stuffed with short rib in red wine gravy, this mouth-watering pie has a beautiful bone marrow centre for added flavour. Accompanying the pie is a side of Yukon gold mashed potatoes and marinated green beans with roasted tomato. Top it all off with a mini Victoria sponge cake for dessert!
Serves 4
•   No Prep
•   Ready in 50 Minutes

$65.00

Share

Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

15% Off First Order

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout

Adam Squires

Executive Chef

INGREDIENTS:

  • 1 Short Rib & Bone Marrow Pie
  • 1kg Mashed Potatoes
  • 700g Green Beans & Tomato
  • 2pcs Mini Victoria Sponge Cake

ITEMS NOT PROVIDED:

Make sure you’ve got 2 Small or Medium Pots and a Plastic or Wooden Spoon. Now, let’s get cooking!


PREP INSTRUCTIONS:

MEAT PIE

1. Preheat over to 375°F.

2. Remove lid from pie.

3. Bake for 50 minutes or until golden brown.

4. Let pie rest for 10 minutes.

GREEN BEANS AND MASH

1. With scissors, cut open green beans and mashed potato bags.

2. Pour into 2 separate pots.

3. When the pie is resting, gently heat the green beans and mash on low heat, stirring regularly.

4. Once hot, serve green beans and mash in bowls.

PLATING

1. Cut pie into 4 pieces, and serve with green beans, mashed potatoes, and mini Victoria sponge cakes. Enjoy!