Beef Cheek and Ale Pie

Serves 1
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Directions

  1. 1Toss beef cheeks in flour.
  2. 2Heat olive oil in a pan and brown the meat in batches.
  3. 3Remove meat and set aside.
  4. 4Sauté onion, carrots, celery, and garlic in the same pan for 5 minutes.
  5. 5Add tomato paste, ale, beef stock, thyme, and bay leaf.
  6. 6Return the beef to the pot.
  7. 7Put the pan/pot into the oven at 150°c for 3-4 hours or until spoon tender.
  8. 8Cut potatoes into similar sizes and put into cold water with a good pinch of salt.
  9. 9Switch on the hob and bring to a boil for 8 minutes then remove and let them cool down.
  10. 10Bring your oil up to temp for the first cook which is at 115°c and cook for 10-12 minutes. Remove and set aside.
  11. 11Bring the oil temp up to around 180°c and put the chips back in until golden brown.
  12. 12Pour 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.
  13. 13Preheat oven to 200°C.
  14. 14Line the pie dish with short crust pastry.
  15. 15Spoon the filling into the pie dish.
  16. 16Cover with the remaining short crust, trim the edges, and brush with beaten egg.
  17. 17Bake for 25-30 minutes until golden.
  18. 18Make 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, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 500 ml ale
  • 500 ml beef stock
  • 2 tbsp tomato paste
  • 1 tsp roasting herbs (rosemary, thyme & sage)
  • to taste salt and pepper
  • short crust pastry
  • Maris Piper potatoes
  • veg oil
  • salt
  • Marrow fat peas
  • mint
  • butter
  • lemon

Equipment

panpotovenpie dish

Tips

  • Toss beef cheeks in flour before browning.
  • Cook beef cheeks until spoon tender.
  • Buy short crust pastry from the shop.

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