The Best Pie in The World?

By Andy Cooks · 300 min

Ingredients

Instructions

1. Season the diced beef cheeks generously with salt and set aside. Dice the onions, carrots and celery, and finely dice the garlic; chop the rosemary and thyme.
2. Sear the beef cheeks in batches in hot beef tallow in a large heavy pan over medium-high heat until golden on all sides. Remove and set aside.
3. In the same pan, sauté the onions and carrots with a pinch of salt for 1–2 minutes. Add the celery, garlic, rosemary, thyme and bay leaves and sauté for 2–3 minutes more.
4. Stir in the tomato purée, then deglaze with the red wine, scraping up the browned bits. Return the beef to the pan, add the beef stock and bring to a gentle simmer.
5. Transfer to a Dutch oven and cover with a lid, or to a deep tray covered with parchment and two layers of foil. Cook at 160°C (320°F) for 3 hours, until the meat is tender but still holds together.
6. Meanwhile, pulse the flour, cold diced butter and a pinch of salt in a food processor until sandy. With the machine running, add ice-cold water one tablespoon at a time until a loose dough forms.
7. Split the pastry into two discs, wrap and refrigerate for at least 2 hours, ideally overnight.
8. Strain the cooking liquid into a saucepan and bring to a light simmer; check the seasoning. Dissolve the cornflour in a little water, whisk it in until thickened, starting with half and adding more if needed.
9. Stir the beef back into the sauce, cool completely in a tray, ideally overnight.
10. The next day, take the pastry out 20 minutes before rolling. Roll the base pastry on parchment to 4mm thick, about 5cm wider than the tin. Grease the tin, press the pastry in to all corners, and trim leaving a 2cm overhang. Roll the top pastry to the same thickness. Chill both pastry pieces for 20 minutes.
11. Fill the tin generously with the cold beef mixture, slightly domed, then scatter the smoked cheddar evenly over it.
12. Cover with the top pastry, trim, and crimp the edges to seal. Beat the egg and brush over the top, then cut a small steam vent.
13. Preheat the oven to 200°C (180°C fan). Chill the pie for 20 minutes, then bake for 35–40 minutes until golden brown.
14. Rest the pie for 15 minutes before slicing.

Summarized from Andy Cooks's video. Watch it for the details.

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