Beef Cheese & Chive Pie

Here’s the thing with me and pies: I grew up in a small country town where the local bakery would churn out soft-bottomed, flaky-topped, unpretentious meat pies that were as humble as they were comforting. Nothing fancy. Nothing extreme. Just dependable, savoury slop encased in pastry.

This is that pie, only juiced up. Mushrooms melt into the mix until they’re basically beef. The gravy is thickened with both flour and cornflour for that slightly gluey but deeply satisfying texture. And the cheese sauce? Well, it’s my Achilles heel. Garlicky, onion-powdered, speckled with chives – it’s everything I love in a pie, turned up to 11. Over the top? Possibly. Delicious? Unquestionably.

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Instructions

1.	Heat a large heavy-based casserole over medium-high heat.
2.	Add the olive oil, then the beef chunks in batches.
3.	Brown well and set aside.
4.	Add the onion to the pot with a pinch of salt and cook until softened, about 10 minutes.
5.	Add the mince and cook, breaking it up with a wooden spoon, until browned all over.
6.	Return the beef chunks to the pot and add the garlic and mushrooms and cook for 1-2 minutes.
7.	Sprinkle the flour over the top and cook for 2 minutes.
8.	Add the tomato paste, pepper, smoked paprika and Worcestershire sauce and stir to coat.
9.	Pour in the beef stock, bring to a simmer, then reduce the heat to low.
10.	Cover and cook gently for 1 hour or until the beef chunks are tender.
11.	Uncover, stir in the cornflour slurry and cook for 5-10 minutes more until thick and glossy.
12.	Season with salt, then cool completely.
13.	For the cheese and chive sauce, melt the butter in a saucepan over medium heat.
14.	Add the flour and stir to make a roux.
15.	Gradually whisk in the milk until smooth and thickened.
16.	Stir in the cheese and seasonings until combined.
17.	Cool to just above room temperature.
18.	Preheat the oven to 200°C fan-forced.
19.	Line the base and side of a deep 24-26 cm pie dish (I used an oval 40 x 25cm dish) with the shortcrust pastry, trimming the edges.
20.	Prick the base with a fork and chill for 10 minutes.
21.	Brush with egg wash.
22.	Spoon the beef filling into the base, then pour the cheese and chive sauce over.
23.	Lay the puff pastry on top, trimming and crimping the edges to seal, using egg wash.
24.	Cut a few small steam vents in the centre.
25.	Brush the top with egg wash and bake for 30-35 minutes until deep golden and puffed.
26.	Rest for 10 minutes before slicing.
27.	Best eaten on the day or stored in an airtight container in the fridge for up to 4 days.
28.	If you do have dreams of pre-making this pie, then cook it all the way, then allow it to cool.
29.	Wrap it in foil and a freezer bag, or something airtight, then reheat from frozen, covered with foil, at 180°C fan-forced for 20-25 minutes, removing the foil and cooking for a further 10 minutes to allow it to crisp up.
30.	HINTS
31.	You can make the filling a day ahead – it thickens even more if left overnight.
32.	For extra heat, scatter sliced pickled jalapeños under the pastry lid.
33.	Swap the tasty cheese for half cheddar and half mozzarella for a more gooey finish.