Ox Cheek and Stout Pie Recipe - Great British Chefs

Ingredients

• 400g of ox cheek, cut into chunks
• 1 onion, finely sliced
• 3 garlic cloves, finely sliced
• 1 sprig of rosemary, leaves finely chopped
• 2 carrots, diced
• 125g of red wine
• 1l stout, (2 cans, Guinness works best)
• 1 tbsp of tomato purée
• 30g of butter, at room temperature, plus extra for greasing
• 30g of plain flour, plus extra for dusting
• 2 puff pastry blocks, (500g each)
• 1 egg, beaten
• 1 egg yolk, mixed with a dash of vegetable oil
• vegetable oil, for frying
• salt
• 500g of new potatoes
• 2 banana shallots, finely chopped
• 1 handful of parsley leaves, finely chopped
• 1 tbsp of capers, roughly chopped
• 2 garlic cloves, smashed
• 30g of butter
• 1 dash of olive oil
• 300g of chantenay carrots, topped and cut lengthways
• 1 star anise
• 1 tsp golden caster sugar
• 1 tsp Maldon salt