Beef cheek pie
A pie using beautiful tender meat with the right amount of bite and all the right amounts of flavour. This is a versatile recipe that can be made with or without pastry, depending on preference.
- Slow boil Beef Cheeks for 4 - 6 hours in just enough water to cover the meat, with onion and 1 oxo cube in the water plus salt to taste.
- Once cooked, remove the beef cheeks from the water and, using a knife and fork, separate the meat so that you are left with stringy chunks of the meat (hint, pull the meat apart rather than cutting).
- At this point, check how much water is in the pot - if there is too much, strain some water out until you are left with only around 2 cups of water. Add the chunks of beef cheeks back to the water.
- Add chopped silverbeet and mix well. Return to heat for at least 5 minutes - be sure to keep stirring.
- Combine flour, 1 oxo cube and ground pepper with half a cup of milk and mix. Pour into the pot of beef cheeks and boil until water thickens. Add up to one more tablespoon of flour (mixed with a little cold water first) if necessary.
- Add chopped coriander to the beef cheek mixture.
- Boil potatoes adding salt for flavour. Once boiled, mash potatoes with margarine and half a cup of milk until creamy. Add more milk if potatoes are too dry.
- Line a baking tray with pastry.
- Place beef cheek mixture into pastry inside the baking tray. Grate cheese over the top of the beef cheek mixture and form a reasonably thick layer.
- Add a generous layer of mashed potato over the top - season with white pepper
- Cover with pastry to form a lid
- Bake for 20 minutes at 200 degrees or until the pastry browns.