1 tbsp corn flour + 1 tbsp water (slurry, if needed)
120 g sharp cheddar, grated
Pastry
Shortcrust pastry, thawed (for the base)
Puff pastry (for the lid)
1 egg yolk, beaten (for brushing)
Baking weights or rice (for blind baking)
Directions
Saute the mushrooms with 1/2 tsp salt in butter over medium-low heat. Cover for 8 minutes. Remove the lid, increase heat to high, and cook 8 more minutes until golden. Remove and set aside.
In the same pot, sear the seasoned chuck in a single layer, undisturbed, for 3 minutes per side in some oil. Remove and set aside.
Add the sliced onions and minced garlic; cook 1 minute. Add 3 tbsp water, cover on low heat for 8 minutes. Remove the lid, increase the heat, and cook 5 minutes until the onions are lightly caramelised.
Add the red wine and simmer 2 minutes, then stir in the tomato paste, ketchup, Worcestershire, honey, white pepper, and beef stock. Return the beef to the pot, bring to a boil, then cover and simmer gently for about 1.5 to 2 hours, until fork-tender.
Stir the mushrooms back in. Thicken with the corn flour slurry if needed. Cool the mixture completely before assembling.
Line a pie tin with the shortcrust pastry. Line with baking paper and fill with baking weights or rice. Blind bake at 190C for 20 minutes, then remove the paper and weights and bake another 8 minutes until lightly golden. Cool.
Fill with the cooled beef mixture and scatter over the sharp cheddar. Top with a puff pastry lid, brush with beaten egg yolk, and bake at 200C for 30 minutes until deeply golden and puffed. Cool 20 minutes before cutting.
From @luckydragonsupperclub on Instagram, inspired by the flavours of Hayashi rice; full written recipe on her Substack.
