This is one hell of a pie and makes for the ultimate centrepiece. At its core is a slow-cooked, tender beef filling with homemade buttery, flaky pastry and a bubbling bone marrow chimney right in the middle. It’s indulgent, comforting and a proper show-stopper for when you’re looking to impress.
In this recipe I’ll show you how to make everything from start to finish, along with all the prep-ahead tips so you can make this the day or morning before. An incredible slow-cooked beef filling, homemade pie pastry and the full process below.
As always, any questions, ask me in the paid subscriber chat.
A few things to know before you begin:
Use chuck steak: Rich, flavoursome and a steak that becomes beautifully tender after a long braise.
Dry brine: This helps to season the meat + gives you a better crust when searing.
Low and slow: Don’t rush the braise – 3-4 hours is optimal for the chuck roast to break down. Trust the process.
Prep-ahead: Making the filling the day before allows the flavours to intensify overnight. It’s also easier to assemble when chilled.
Blind bake the base: This is important to avoid a soggy bottom. We want crispy, flaky pastry all round.
Serves: 4
Now then, let’s dive into the detail and ingredients.
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