Beef Cheek and Béchamel Sauce Pie

Braise the Beef Cheeks:

1. Pat beef cheeks dry and cut into 3–4 large pieces per cheek if they're very large. Season with salt and pepper.
2. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear beef cheeks until browned on all sides. Remove and set aside.
3. In the same pot, reduce heat to medium. Add onion, carrot, and celery. Sauté for 8–10 minutes until softened.
4. Add garlic and tomato paste. Cook for 1 minute.
5. Stir in Worcestershire sauce, red wine (if using), beef stock, herbs, and return beef cheeks to the pot. Liquid should mostly cover the meat.
6. Bring to a simmer, cover with a lid, reduce heat to low, and braise for 3–3.5 hours, or until beef cheeks are fall-apart tender.
7. Remove beef cheeks, shred with forks. Reduce sauce slightly if too thin, or stir in a tablespoon of flour slurry. Return shredded beef to the pot and mix well. Let cool slightly before assembling the pie.

2. Make the Béchamel Sauce:

1. Melt butter in a saucepan over medium heat. Stir in flour and cook 1–2 minutes to form a roux.
2. Gradually whisk in warm milk, stirring constantly. Cook until thickened and smooth (5–7 minutes).
3. Season with salt, pepper, and nutmeg. Stir in grated cheese. Set aside.

3. Assemble the Pie:

1. Preheat oven to 200°C (390°F).
2. Line a greased pie dish or deep tray with one sheet of puff pastry (press to fit, trim excess).
3. Spread the beef cheek filling evenly into the base. Spoon béchamel sauce over the top, swirling gently or leaving in layers.
4. Sprinkle with extra cheese if using.
5. Cover with the second sheet of pastry. Trim and crimp the edges to seal. Cut a small steam vent in the centre.
6. Brush the top with beaten egg.

4. Bake:

1. Bake for 35–40 minutes until pastry is deep golden and puffed.
2. Rest 10 minutes before slicing to allow the filling to settle.

Serving Suggestions:

• Creamy mashed potatoes
• Steamed greens (like broccolini or beans)
• A sharp tomato chutney or mustard on the side