Ingredients
Serves: 4-6
Prep: 40 mins
Bake: 35-40 mins
Cheddar Pastry
- 140g plain flour, plus a dusting
- ½ tsp English mustard powder
- ¼ tsp salt
- 80g unsalted butter, chilled and cut into small cubes
- 80g cheddar, finely grated
- 1 free-range egg, lightly beaten
- Iced water (optional)
Pie Filling
- 2 tbsp vegetable oil
- 1kg trimmed braising beef
- 1 large onion, diced
- 2 carrots, sliced
- 1 garlic clove, crushed
- 70ml red wine
- 25g plain flour
- ½ tbsp grated ginger
- 2 tsp chopped thyme
- 2 tbsp Dijon mustard
- 25g plain flour
- 350ml beef stock
- 1 tbsp tomato puree
- Salt & Pepper
Method
- To make the braised beef, dice the beef into bite-sized pieces, season, and sear in a hot pan with the oil until golden brown all over.
- Remove the beef, then add the diced onions and carrots; cook for a few minutes to soften. Add the garlic and cook for another minute.
- Pour in the red wine to deglaze the pan.
- Sprinkle over the flour and cook for 1–2 minutes.
- Stir in the ginger, thyme, mustard, and tomato purée.
- Add the beef stock and simmer gently for 1½ hours, or until the beef is tender. Allow to cool.
- For the pastry, add the flour, mustard powder, and salt to a bowl.
- Rub in the butter until the mixture resembles coarse crumbs.
- Stir in the cheese to combine.
- Gradually trickle in the beaten egg, cutting the mixture together with a table knife. You may not need all the egg; if the dough is dry, add a little iced water.
- Mix until the dough comes together, soft but not sticky. Wrap and chill for 1 hour.
- Preheat the oven to 200 °C / 180 °C fan.
- Spoon the cooled beef into a baking dish. Roll out the pastry and drape it over the top.
- Crimp the edges to seal and cut a slit in the pastry to allow steam to escape while baking.
- Brush with egg wash and bake for 30–35 minutes, until the pastry is golden brown.
- Serve with a garden salad on the side.
Top Tips:
- Make sure your pan is hot to sear the beef; we don't want it to stew. Brown the beef in small batches to keep the pan hot.
- Make and freeze the pastry well in advance and defrost it the day before you need it.
