Beef Cheek and Ale Pie

2h 3m
Serves 1
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Directions

  1. 1Toss beef cheeks in flour. Heat olive oil in a pan and brown the meat in batches. Remove and set aside.
  2. 2In the same pan, sauté onion, carrots, celery, and garlic for 5 minutes. Add tomato paste, ale, beef stock, thyme, and bay leaf. Return the beef to the pot. Put the pan/pot into the oven at 150°c for 3-4 hours or until spoon tender.
  3. 3Cut potatoes into similar sizes, place them in cold water with a good pinch of salt, bring to a boil. Boil for 8 minutes then remove and let them cool down. Bring your oil up to temp for the first cook which is at 115°c and cook for 10-12 minutes. Remove and set aside, bring the oil temp up to around 180°c and put the chips back in until golden brown.
  4. 4Preheat oven to 200°C. Line the pie dish with short crust pastry. Spoon the filling into the pie dish. Cover with the remaining short crust, trim the edges, and brush with beaten egg. Bake for 25-30 minutes until golden.
  5. 5Pour the peas into your pan, bring to a simmer and let it reduce, when it's reduced by half add in a knob of butter, a handful of mint, sprinkle of salt and a squeeze of lemon.
  6. 6Make some gravy, plate it all up, get it in your mouth and be happy.

Ingredients

  • 1 kg beef cheeks
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 2 garlic cloves
  • 500 ml ale
  • 500 ml beef stock
  • 2 tbsp tomato paste
  • 1 tsp roasting herbs (rosemary, thyme & sage)
  • 1 salt
  • 1 pepper
  • 1 short crust pastry
  • 1 Maris Piper potatoes
  • 1 veg oil
  • 1 Marrow fat peas
  • 1 mint
  • 1 butter
  • 1 lemon

Equipment

PanOvenForkTongsSpoonKnifeCutting boardPie dishMixing bowl

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