Beef short rib, daikon and miso pot pie


The filling for this pot pie recipe is based on the Cantonese dish braised beef with radish. The beef slowly cooks in an aromatic liquid, while the daikon pieces soak up all the flavourful juice, making them equally as delicious as the meat. 

First published in 2022






  • 1 sheet of puff pastry
  • 1 egg, lightly beaten
  • flour for dusting


  • Pie dish



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


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


Once the filling has finished cooking, remove the beef short ribs, vegetables and ginger slices, discarding the ginger slices


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


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

  • 1 tbsp of cornflour

Preheat the oven to 180°C/gas mark 4


Remove the bones from the beef short ribs. Transfer the meat and the rest of the filling to a 12-15cm pie dish (don’t worry too much about the size unless it differs drastically)


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

  • flour for dusting
  • 1 sheet of puff pastry

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

  • 1 egg, lightly beaten

Rest for 10 minutes before serving

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