4 medium The Meat Box Beef Cheeks, fatty membrane cut off
4 TBSP olive oil
1 onion, diced
1 stalk of celery, diced
1 carrot, diced
5 cloves of garlic, crushed
1 TBSP Whole grain mustard
8 sprigs of thyme
1 TSP oregano
4 bay leaves
1 ½ C beef stock
1 ½ C red wine
1 TBSP flour
500g good quality puff pastry
200g good quality aged cheddar, grated
½ C mozzarella, grated
Butter to grease
Heat 2 TBSP of the olive oil in a large heavy pot over high heat. Sear the beef cheeks until browned on each side and set aside.
Add the remaining olive oil and add the carrot, celery and onion. Cook for about 5 minutes or until the onion is translucent. Add the garlic, thyme, oregano, mustard and bay leaves. Cook for a few minutes then deglaze the pot by adding the wine. Add the beef stock and the beef cheeks back to the pot and cook over low heat for 4 hours.
After 4 hours, remove the beef cheeks from the pot and use a fork to shred the meat. Using a stick blender, puree the braising liquid. Let the liquid reduce until it’s gravy consistency. Return the shredded beef cheeks to the pot and mix through the gravy. Add the flour and let thicken.
Preheat the oven to 180 degrees bake.
Grease your pie dish with a generous amount of butter. Cut and lay the pastry to fit your dish. Fill with the beef cheeks and top with cheese. Lay another sheet of pastry over the top and press down edges. Brush with whisked eggs and sprinkle over sesame seeds. Make a 2cm cut at the top of the pie so steam can escape.
Bake for one hour or until really golden and the pastry has puffed up.