Recipe: Cheeseburger Meat Pie

I JUST WANNA MAKE SOMETHING NICE FOR EVERYONE! BEEF AND CHEDDAR PIE IS NICE! BEEFY FILLING LIL HOT CHEESE POCKETS FLAKY CRUST OH MAMA YOURE GONNA FROTH FOR THIS ONE HAPPY SUNDAY!!!

INGREDIENTS

Beef Filling

  • 3lb Beef chuck
  • 1lb Red Leicester cheddar, or a similar, good english cheddar
  • 1 ½ pieces Spanish onion, diced
  • 1 Carrot, diced
  • 2 pieces Celery, diced
  • 4 pieces Garlic, crushed
  • 2 tablespoons Tomato paste
  • 1 can Guiness
  • 3 cups Beef stock
  • 5 fresh Thyme sprigs
  • 3 tablespoons All purpose flour
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste Canola oil 

Pie Dough

  • 3 cups All purpose flour
  • 7 tablespoons Unsalted butter
  • 7 tablespoons Water
  • 1 Egg
  • 1 tablespoon White wine vinegar
  • ½ teaspoon Kosher Salt

Bone Marrow Jus

  • 6 pieces Bone marrow, canoe cut
  • 1 cup Guiness
  • 1 cup Beef stock

To Finish

  • 1 recipe Beef Filling
  • 1 recipe Pie Dough
  • 1 recipe Bone Marrow Jus
  • 1 recipe Mashed Potato
  • 4 Egg yolk
  • 1 tablespoon 35% Cream
  • Maldon Salt 

COOKING METHOD

Beef Filling

  1. Cut beef chuck into large pieces, season with salt and pepper, and sear in canola oil over medium-high heat until deeply golden on all sides (8–10 min). Remove and set aside.
  2. In the same pot, sweat one diced onion, carrots, and celery for 10–12 min, then add garlic for 1–2 min.
  3. Stir in tomato paste, cook 2 min, then add flour and cook another 1–2 min.
  4. Deglaze with Guinness, return the beef, and add stock, Worcestershire, Dijon, and thyme until liquid is three-quarters up the meat.
  5. Cover and braise in a 325°F oven for 4 hours. Cool overnight in the braising liquid.
  6. The next day, remove beef and strain the liquid. Reduce over medium-high heat until glossy, adding the remaining diced onion halfway through.
  7. Combine reduced liquid with shredded beef, cool, then fold in crumbled cheddar. Season to taste.

Pie Dough

  1. Mix flour and salt in a bowl. Melt butter into water in a small pot.
  2. Add egg and vinegar to the dry mix, then slowly incorporate the hot butter mixture until a crumbly dough forms.
  3. Knead into a smooth ball, wrap, and refrigerate overnight.

Bone Marrow Jus

  1. Soak marrow overnight in salted water. Drain, pat dry, and roast at 425°F for 15 min.
  2. Add Guinness and stock to the dish and roast another 25 min.
  3. Strain the liquid, mix in any remaining marrow, and season.

Mashed Potatoes

  1. Peel and chop potatoes, boil in salted water until tender, drain, and steam dry for 2 min.
  2. Rice the potatoes, then fold in butter and milk until smooth. Season to taste.

To Finish

  1. Preheat oven to 350°F. Fill pie dish with beef mixture.
  2. Roll dough to cover the dish, fold edges under the rim, crimp with a fork, and poke holes in the centre.
  3. Brush with egg yolk and cream wash, sprinkle with Maldon salt, and bake on a tray for ~45 min until golden.
  4. Rest 30 min before serving alongside mashed potatoes and bone marrow jus.