Beef short rib, daikon and miso pot pie

Beef short rib, daikon and miso pot pie

The filling for this pie is based on the classic Cantonese dish, braised beef with radish, and is packed with tender short ribs and chunky radish pieces that soak up the gravy.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Cover the beef ribs with water and bring to the boil, skimming off the scum. Once the ribs have boiled for a couple of minutes, drain and add back to the pan
  2. Step 2

    Add the ginger, clove, soy, miso, sugar, beef stock, daikon, carrot and onion and bring to the boil. Reduce to a simmer, cover and simmer for 3 hours, or until the beef ribs are very tender
  3. Step 3

    Once the filling has finished cooking, remove the ribs, vegetables and ginger slices, discarding the ginger slices
  4. Step 4

    Reduce the liquid over a high heat until reduced by one third
  5. Step 5

    Combine the cornflour with 1 tbsp of water to make a slurry, and add it to the pie filling bit by bit until you are happy with the consistency
  6. Step 6

    Preheat the oven to 180°C/gas mark 4
  7. Step 7

    Transfer the filling to a 12-15cm pie dish (don’t worry too much about the size unless it differs drastically)
  8. Step 8

    Roll out the pastry on a lightly floured surface, cutting it into a lid that’s slightly larger than your dish. Roll the pastry gently around a rolling pin, starting at one edge, using it to pick up the pastry and place it on top of the pie dish. Use your fingers to crimp the edge to seal it, or press it onto the side of the dish
  9. Step 9

    Brush the pastry all over with egg wash and transfer the pie to the oven to finish cooking for 40 minutes, or until the pastry is evenly golden
  10. Step 10

    Rest for 10 minutes before serving