🥧 Slow-Braised Beef Cheek Pie Recipe (Restaurant Style)

Serves: 6
Prep Time: 25 min
Cook Time: 3–4 hours
Baking Time: 45–55 min

Ingredients

For the Braised Beef Cheeks

• 1.5–2 kg beef cheeks, trimmed

• 2 tbsp olive oil

• 2 onions, finely diced

• 3 carrots, finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups red wine (or beef stock if preferred)

• 2 cups beef stock

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 1 tsp thyme

• 1 tsp rosemary

• Salt & black pepper to taste

For the Pie

• 2 rolls shortcrust pastry (base)

• 1 roll puff pastry (top)

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare and braise the beef cheeks

1. Season cheeks generously with salt and pepper.

2. Heat olive oil in a large pot or Dutch oven.

3. Sear the beef cheeks on all sides until browned (very important for flavor). Remove and set aside.

4. In the same pot, add onions, carrots, and celery. Sauté 5–7 min until softened.

5. Add garlic and cook 1 min.

6. Stir in tomato paste and cook 1 minute to caramelize it.

7. Pour in red wine, scraping up the brown bits. Reduce by half.

8. Add beef stock, Worcestershire sauce, herbs, and bay leaves.

9. Return beef cheeks to the pot.

10. Cover and simmer on low heat for 3–4 hours, or bake at 150°C (300°F) for the same time until cheeks are fall-apart tender.

2. Shred and reduce

1. Remove cheeks and shred them with two forks.

2. Reduce the sauce in the pot until thick, glossy, and sticky.

3. Mix shredded beef with the reduced sauce — the filling should be thick, rich, and not runny.

4. Let it cool completely (important for pie stability).

3. Assemble the pie

1. Preheat oven to 200°C (390°F).

2. Line a pie dish or loaf tin with shortcrust pastry.

3. Pack the cooled beef cheek mixture tightly into the dish.

4. Cover with puff pastry, trim excess, crimp edges, and brush with egg wash.

5. Cut a small vent hole on top.

4. Bake

• Bake for 45–55 minutes until
  ✔ The crust is deep golden
  ✔ The pie feels firm
  ✔ No liquid leaks out

Let the pie rest 10–15 minutes before slicing.

Serving Suggestions

Serve with:

• Thick-cut crispy chips/fries

• Mushy peas

• Rich brown gravy

• Or buttery mashed potatoes

Chef’s Notes

• Beef cheeks must be low and slow cooked – that’s what gives the pie its intense, sticky texture.

• Cooling the filling before baking prevents a soggy crust.

• For extra richness, add:

  • 1 tbsp brown sugar, or

  • 1 tbsp balsamic vinegar, or

  • A splash of dark beer during braising.

ENJOY