Directions

PREP THE FILLING

1. Trim and dice the beef cheeks (if needed). Place them in a tray and season generously with salt. Set aside while preparing the vegetables.
2. Dice the onions, carrots, and celery. Peel and finely dice the garlic. Chop the rosemary and thyme. Set everything aside.
3. Heat a large cast-iron or heavy-based frying pan over medium-high heat and add the beef tallow. Once the tallow is hot, sear the diced beef cheeks in batches until golden brown on all sides. Remove from the pan and set aside.
4. In the same pan, add the diced onions and carrots with a pinch of salt. Sauté for 1–2 minutes.
5. Add the celery, garlic, rosemary, thyme, and bay leaves. Continue to sauté for another 2–3 minutes.
6. Stir in the tomato purée, then deglaze the pan with red wine, scraping up any browned bits. Ensure the purée is well combined with the vegetables.
7. Add the seared beef back to the pan, then pour in the beef stock and bring to a gentle simmer.
8. Transfer the mixture to a Dutch oven or deep baking tray. If using a Dutch oven, cover with a lid. If using a tray, cover with parchment paper and two layers of foil. Cook in a preheated oven at 160°C (320°F) for 3 hours, until the meat is tender but still holding together.

MAKE THE PASTRY

1. While the meat is cooking, add the flour and cold diced butter to a food processor. Pulse until the butter is evenly distributed, forming a sandy consistency. Add a pinch of salt.
2. With the machine running, gradually add ice-cold water, one tablespoon at a time, until the dough comes together into a loose ball.
3. Divide the pastry into two discs (one for the base, one for the top). Wrap tightly in cling film and refrigerate for at least 2 hours, preferably overnight.

THICKEN THE FILLING

1. Once the beef is cooked, remove from the oven and strain the cooking liquid into a saucepan.
2. Bring the liquid to a light simmer and check for seasoning.
3. Dissolve the cornflour in a little water, then whisk it into the simmering liquid until thickened. Start with half and add more if needed.
4. Stir the beef back into the thickened sauce, then transfer to a tray and let cool completely—ideally overnight.

MAKE THE PIE

1. The next day, remove the pastry from the fridge 20 minutes before rolling.
2. Roll out the bottom pastry on parchment paper to 4mm (⅙ inch) thick, slightly larger than your pie tin by about 5cm (2 inches).
3. Grease the pie tin with clarified butter or any available fat, then carefully press the pastry into the tin, ensuring it reaches all corners.
4. Trim the excess pastry, leaving a 2cm (¾ inch) overhang. Roll out the top pastry to the same thickness, large enough to cover the pie.
5. Place the pie tin and top pastry back in the fridge to chill while you grate the cheese.
6. After 20 minutes, remove the pie tin from the fridge and generously fill it with the beef mixture, slightly doming the filling.
7. Sprinkle the grated smoked cheddar evenly over the filling.
8. Lay the top pastry over the pie, trim any excess, and crimp the edges to seal.
9. Beat the egg well and brush the top of the pie with egg wash.
10. Cut a small steam vent in the top and preheat the oven to 200°C (180°C fan) / 400°F (350°F fan).
11. Chill the assembled pie in the fridge for 20 minutes, then bake for 35–40 minutes, or until golden brown.
12. Remove from the oven and let the pie rest for 15 minutes before slicing and serving.