Caramelised Onion, Seared Beef and Vintage Cheddar Pie

Method

1. Thinly slice the onions. Put half the butter and a little of the salt in a 24 cm frying pan over medium-low heat and cook the onions for 18 min until deep golden brown and sweet. Stir every 3–4 minutes, and if they stick, add a tablespoon of water and scrape. Tip into a bowl.

   Add in this stepOnions 1Butter 13 gSalt ⅛ tsp

   medium-low heat

2. Heat the oil in the same 24 cm pan over high heat until it just smokes, then press the mince out flat like one big patty and sear for 3 min without touching. When the underside has a dark brown crust, flip, break it up and cook for 3 more minutes. If the size shows ×2, sear the meat in two halves so it doesn't stew. Add the chopped garlic and tomato paste and stir for 1 minute.

   Add in this stepVegetable oil 1 tbspBeef mince (15–20% fat) 320 gGarlic cloves 1Tomato paste 2 tsp

   high heat

3. Sprinkle over half the flour and stir for 1 minute, then add the stock gradually, scraping up the browned bits. Add the Worcestershire sauce, thyme, pepper, the rest of the salt and the caramelised onions, and simmer over medium-low heat for 15 min until the gravy coats a spoon thickly. Remove the thyme stalks.

   Add in this stepPlain flour 2½ tspBeef stock 220 mlWorcestershire sauce 1 tspThyme sprigs 1Coarsely ground black pepper ½ tspSalt 0.6 tsp

   medium-low heat

4. In a small saucepan, melt the remaining butter, stir in the remaining flour for 1 minute, then whisk in the milk gradually and cook over medium-low heat for 2 min until thick. Off the heat, stir in 60% of the cheddar until melted. Spread the mince and the cheese sauce in separate wide dishes and cool for 25 min; cold fillings are what keep the pastry crisp.

   Add in this stepButter 13 gPlain flour 2½ tspMilk 100 mlGrated vintage cheddar 48 g

   medium-low heat

5. Heat the oven to 210 °C with an empty baking tray inside. Line 2 × 12 cm non-stick pie tins with circles of shortcrust 4 cm wider than the tins, fill with the mince, spread a spoonful of cheese sauce over each and scatter with the remaining cheddar. Brush the rims with egg, cover with puff pastry, seal with a fork, cut a steam hole and brush twice with egg.

   Add in this stepFrozen ready-rolled shortcrust pastry 220 gFrozen all-butter puff pastry 140 gEgg (for egg wash) 1Grated vintage cheddar 32 g

6. Bake on the hot tray in the oven at 210 °C for 25 min, until the lids are tall and deep golden and the bases crisp. Rest for 10 minutes before turning out. Cut one open: you should see layers of beef, cheese sauce and melted cheddar.

   oven