This classic family style pie can be served whole at the table or made into individual pies, you can even freeze them ready to bake for a later date.
Method for the ox cheek
Pre heat oven to 140°C for fan assisted or 160°C for ovens
without a fan (gas 3).
Toss the beef in seasoned flour to coat.
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
Turn down the heat then add the pancetta, mushrooms and the
onions to the pan. Cook until nicely browned, then add to the
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.
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
Sift the flour into a large bowl then add the salt, butter
Gently rub the fats into the flour until the mix resembles fine
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.
Wrap in cling film & chill for a minimum of 30 minutes, or
up to 2 days.
Preheat the oven to 170°C for fan assisted or 190°C for ovens
without a fan (gas 5).
Line a 28 cm pie tin with 2/3 of the pastry approximately 5mm
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
Serve with mashed potatoes & glazed carrots, plus a little
mustard on the side.