Beef, Caramelised Onion & Cheddar Pie

1. Heat the oven to 150°C fan / 170°C conventional. Pat the beef thoroughly dry with kitchen paper.
2. Heat 1 tbsp oil in the casserole over a high heat. Brown the beef in three batches, adding the remaining oil as needed. Leave each batch undisturbed long enough to develop a deep brown crust before turning. Allow approximately 12–15 minutes altogether, then transfer to a plate.
3. Reduce the heat to medium. Add the butter and onions and cook for 25–30 minutes, stirring regularly, until soft and deeply golden. Add a small splash of water if the browned juices begin catching.
4. Add the garlic and cook for 1 minute. Stir in the tomato purée and cook for 2 minutes, then stir in the flour and cook for another minute. Gradually stir in the red wine, scraping up the browned bits from the base. Simmer for 3–4 minutes, stirring.
5. Gradually stir in the stock, then add the Worcestershire sauce, mustard, thyme, rosemary, bay leaves and black pepper. Return the beef and any resting juices. The liquid should come almost level with the meat; add a little water if necessary.
6. Bring to a gentle simmer, cover tightly and transfer to the oven. Cook for 2½–3 hours, stirring and checking the liquid halfway through. Add a little hot water if needed. The beef should yield easily to a fork; if still firm, continue cooking in 20–30-minute intervals.
7. Remove the rosemary stalk and bay leaves and spoon off any excess surface fat. Simmer uncovered on the hob until the gravy is thick and coats the beef generously, allowing 15–25 minutes or longer if needed. Stir regularly to prevent catching. Taste and adjust the seasoning, remembering that the Cheddar will add salt.
8. Transfer the filling to a shallow dish to cool. Once cooled, gently mix through the grated Cheddar and spoon into the pie dish, leaving approximately 1cm below the rim. If preparing ahead, refrigerate promptly once the initial heat has escaped.
9. Heat the oven to 200°C fan / 220°C conventional. Brush the rim of the pie dish with beaten egg. Lay the pastry over the filling without stretching it, trim and press firmly around the edges. Cut a small steam vent in the centre and brush the lid with beaten egg.
10. Bake for 40–45 minutes, until the pastry is risen and deeply golden and the filling is piping hot throughout. A fridge-cold filling may take longer; loosely cover the pastry with foil if it browns before the centre is hot. Rest for 10 minutes, then serve with greens and mustard.

Cooking tip: if the beef is tender while the gravy is still thin, lift it out with a slotted spoon while you reduce the liquid. Return it before cooling the filling.