Beef Cheek and Ale Pie
Serves 1
Directions
- 1Toss beef cheeks in flour.
- 2Heat olive oil in a pan and brown the meat in batches.
- 3Remove meat and set aside.
- 4Sauté onion, carrots, celery, and garlic in the same pan for 5 minutes.
- 5Add tomato paste, ale, beef stock, thyme, and bay leaf.
- 6Return the beef to the pot.
- 7Put the pan/pot into the oven at 150°c for 3-4 hours or until spoon tender.
- 8Cut potatoes into similar sizes and put into cold water with a good pinch of salt.
- 9Switch on the hob and bring to a boil for 8 minutes then remove and let them cool down.
- 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.
- 11Bring the oil temp up to around 180°c and put the chips back in until golden brown.
- 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.
- 13Preheat oven to 200°C.
- 14Line the pie dish with short crust pastry.
- 15Spoon the filling into the pie dish.
- 16Cover with the remaining short crust, trim the edges, and brush with beaten egg.
- 17Bake for 25-30 minutes until golden.
- 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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