Humble Beef Pie

We use beef cheek in this pie, which is the perfect cut of meat. It braises really well, holds its shape, has a beautiful, earthy, gelatinous meaty flavour and most importantly, it doesn’t dry out like so many other braising cuts. Having said that, the beef cheek can be annoying to clean, so it is best to ask your butcher to do it for you, and then have it diced into 2–3 cm (