Directions
- 1Toss beef cheeks in flour. Heat olive oil in a pan and brown the meat in batches. Remove and set aside.
- 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.
- 3Cut potatoes into similar sizes, put them into cold water with a 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.
- 4Preheat oven to 200°C. Spoon the filling into the pie dish. Cover with puff pastry, trim the edges, and brush with beaten egg. Bake for 25-30 minutes until golden.
- 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.
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)
- 0 salt
- 0 pepper
- 0 puff pastry
- 0 Maris Piper potatoes
- 0 veg oil
- 0 marrow fat peas
- 0 mint
- 0 butter
- 1 lemon
Equipment
large pantongswooden spoonbottle openerpie dishforkknifeoven
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