Ingredients

• 1 kg beef chuck, large cubeschuck or braising steak, with visible marbling
• 2 tbsp flour
• 2 tbsp oil
• 3 onionssliced
• 2 garlic cloves
• 2 tbsp tomato puree
• 330 ml dark ale or beef stock
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 6 thyme sprigs
• 320 g all-butter puff pastryall-butter; reduce a thin gravy rather than thickening it with flour
• 80 g mature cheddarfinely grated
• 1 eggbeaten
• 1 1/2 tsp fine salt and freshly ground black pepper

Method

1. 01

   Brown the beef hard

   Season the 1 kg beef generously and toss it in the flour. Heat the oil in a heavy casserole over high heat and brown the beef in three or four batches, 3-4 minutes a batch, until deeply dark on at least two sides. Do not rush or crowd this. The colour on the meat is where most of the finished gravy's flavour comes from. Set aside.

   2 tbsp flour · 2 tbsp oil

   Brown in small batchesA crowded pan drops below searing temperature and the beef greys instead of crusting.

2. 02

   Caramelise the onions

   Lower the heat to medium-low, add the sliced onions with a pinch of salt and cook for 25-30 minutes, scraping up the browned fond as they release their moisture, until deep mahogany and jammy.

   3 onions

3. 03

   Darken the puree

   Add the garlic cloves and the tomato puree and cook for 2-3 minutes, stirring, until the puree darkens from red to brick and starts sticking. This near-burnt stage is what gives a braise its depth.

   2 garlic cloves · 2 tbsp tomato puree

4. 04

   Deglaze and braise

   Pour in the ale, scraping everything off the base, and let it bubble for 2 minutes. Add the beef stock, 1 tbsp Worcestershire, the thyme sprigs and the beef with its juices. Bring to a bare simmer, cover, and cook at 160 C / 140 C fan for about 2.5 hours, until the beef falls apart under gentle pressure from a spoon.

   330 ml dark ale or beef stock · 500 ml beef stock · 6 thyme sprigs

5. 05

   Reduce and cool

   Fish out the thyme stalks. If the gravy is looser than a thick pouring sauce, simmer it uncovered over medium-low heat for 10-15 minutes to reduce, stirring occasionally so it does not catch. Then cool the filling completely, at least an hour, or overnight in the fridge. Warm filling melts the pastry butter on contact and you lose the lift.

   Cool the filling completelyThe step people skip and the one that ruins the pie. Warm filling melts the butter layers.

6. 06

   Top with cheddar pastry

   Transfer the filling to a pie dish. Lay the pastry over the top, press the edges onto the rim, and press the grated cheddar into the surface. Cut a steam slit and brush all over with the beaten egg.

   320 g all-butter puff pastry · 80 g mature cheddar

7. 07

   Bake

   Bake at 200 C / 180 C fan for 30-35 minutes, until dramatically puffed, deep golden and the filling is bubbling through the slit. Rest for 10 minutes before serving.