Ingredients:

  • 1 lbs (500 g) Beef shin or chuck steak, trimmed and diced (1-inch/2.5cm cubes)
  • 2 Tbsp (30 g) Plain (All-Purpose) Flour
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 1 large (175 g) Yellow Onion, finely diced
  • 2 medium (150 g) Carrots, peeled and finely diced
  • 3 cloves Garlic, minced
  • 1 cup (240 ml) English Pale Ale or Bitter (must be flat)
  • 2 cups (480 ml) Strong Beef Stock (low sodium)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Fresh Thyme, stripped
  • 2 Bay Leaves
  • 1 cup (100 g) Mature Cheddar Cheese, grated
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 sheets (400 g) Quality All-Butter Puff Pastry (ready-rolled)
  • 1 Large Egg (for egg wash)
  • 1 tsp (5 ml) Water or Milk (to mix with the egg)

Instructions:

  1. Dredge the Beef: Toss the diced beef with the flour, salt, and pepper until evenly coated.
  2. Sear the Beef: Heat the oil and butter in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
  3. Sauté Aromatics: Add the diced onion and carrots to the same pan. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the Ale, scraping up any delicious brown bits (fond) from the bottom of the pan. Bring to a rapid simmer and let it reduce by half (approx. 3-4 minutes).
  5. Simmer the Stew: Return the beef to the pan. Add the beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer, then reduce the heat to low. Cover and cook slowly for 1 hour 45 minutes to 2 hours, or until the beef is meltingly tender.
  6. Thicken and Cool: Remove the lid and discard the bay leaves. Increase the heat slightly and simmer uncovered for the final 15 minutes to reduce the gravy slightly. Season to taste. Transfer the filling to a bowl and let it cool completely in the fridge (at least 30 minutes). This step is crucial.
  7. Add Cheese: Once the filling is fully chilled, stir in the grated mature Cheddar cheese.
  8. Prep Pastry & Cut Shapes: Preheat the oven to 200°C (400°F). Line a large baking sheet. Unroll the puff pastry sheets and cut them to yield 6 base pieces and 6 matching top pieces.
  9. Fill and Seal the Pies: Spoon a generous amount of cold filling onto one half of the 6 pastry bases, leaving a 1-inch (2.5 cm) border. Brush the edges with egg wash, fold the top piece over, and press the edges firmly. Crimp the edges with a fork to ensure a tight closure.
  10. Glaze and Vent: Place the pies on the baking sheet. Whisk the remaining egg wash with 1 tsp of water or milk, and brush liberally over the tops. Cut 2-3 small slits into the top of each pie to allow steam to escape.
  11. Bake: Bake for 18-20 minutes, rotating the tray halfway through, until the pastry is deep golden brown and puffed up. Allow to rest for 5-10 minutes before serving.