How to cook Ox Cheek & Stout Pie

Method for the ox cheek

1. Pre heat oven to 140°C for fan assisted or 160°C for ovens without a fan (gas 3).
2. Toss the beef in seasoned flour to coat.
3. Heat the dripping in a large frying pan over a high heat then sear the beef in batches until browned, then place into a casserole dish.
4. Turn down the heat then add the pancetta, mushrooms and the onions to the pan. Cook until nicely browned, then add to the casserole.
5. Add the vinegar, Worcester sauce, sugar, herbs & mustard to the pan & boil together - then add the stout & bring to a simmer scraping all the tasty bits on the bottom, then add the stock & pour into the casserole.
6. Cover and place in the oven for 3½ hours removing the lid for the final hour allowing the sauce to thicken, or until the meat is tender then allow to cool.

Method for the pastry

1. Sift the flour into a large bowl then add the salt, butter & lard.
2. Gently rub the fats into the flour until the mix resembles fine breadcrumbs.
3. Add the beaten egg & a little water mixing together to create soft pliable dough, be careful, as adding too much water or overworking will make the pastry tough.
4. Wrap in cling film & chill for a minimum of 30 minutes, or up to 2 days.

To assemble

1. Preheat the oven to 170°C for fan assisted or 190°C for ovens without a fan (gas 5).
2. Line a 28 cm pie tin with 2/3 of the pastry approximately 5mm thick.
3. Spoon in the filling and roll out the remaining pastry, place over the pie, pushing down around the edge to seal with a little egg wash, and cut a hole in the middle to allow steam out. Brush the lid with egg wash and then bake for about 45-50 minutes, until golden.
4. Serve with mashed potatoes & glazed carrots, plus a little mustard on the side.