Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• 250g/9oz cold butter
• cut into small cubes
• ½ tsp salt
• 125ml/4½fl oz ice-cold water
• 1kg/2lb 2oz braising steak
• cut into chunks
• 2 garlic cloves
• peeled
• crushed
• 1 small bunch fresh thyme
• 1 tbsp black peppercorns
• 400ml/14fl oz Leicestershire pale ale
• 2 tbsp plain flour
• seasoned with salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 100g/3½oz chestnut button mushrooms
• 8 shallots
• peeled
• halved
• 500ml/17½fl oz beef stock
• 75g/2½oz Stilton cheese
• crumbled
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 350g/12oz celeriac
• peeled
• cut into chunks
• 800g/1lb 12oz Maris Piper potatoes
• 150ml/5fl oz double cream
• 1 tbsp butter
• 2 tsp coarse grain mustard
• salt and white pepper
• 2 tsp chopped fresh thyme
• 2 tsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp clear honey
• 500g/17½oz cooked beetroot (not in vinegar)
• salt and freshly ground black pepper

Directions

• For the rough puff pastry
• sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs.
• Gradually add the ice-cold water
• mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball
• wrap in cling film and chill in the fridge for 20 minutes.
• Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes.
• Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times
• turning the pastry by a quarter each time. After folding it for the last time
• wrap again in cling film and chill in the fridge until needed.
• For the pie filling
• place the beef
• garlic
• thyme
• peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours
• but preferably overnight.
• Remove the beef from the marinade
• pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside.
• Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time
• or until browned all over. Once the meat is browned
• remove from the casserole dish and set aside.
• Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes
• or until softened.
• Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours
• or until the beef is tender.
• Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving.
• Crumble the Stilton into the casserole and stir until melted. Season
• to taste
• with salt and freshly ground black pepper and set aside to cool.
• Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour.
• Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling.
• On a floured work surface
• roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang.
• Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal
• then trim off any excess pastry
• making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape
• then brush all over with the remaining beaten egg.
• Bake the pies in the oven for 20-25 minutes
• or until the pastry is crisp and golden-brown.
• Meanwhile
• place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes
• or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted
• and the sauce is smooth and glossy. Keep warm.
• For the celeriac and mustard mash
• place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes
• or until both are tender. Drain well
• then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture.
• Mash the celeriac and potatoes together
• then beat in the butter
• the cream and the mustard until well combined. Season
• to taste
• with salt and white pepper.
• For the honey-roasted beetroot
• preheat the oven to 220C/425F/Gas 7.
• Mix together the thyme
• vinegar
• olive oil and honey in a bowl until well combined.
• Using a small melon baller or small spoon
• scoop out balls of the beetroot and place into the bowl with the honey mixture and season
• to taste
• with salt and freshly ground black pepper.
• Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes
• or until the beetroot is sticky and glazed.
• To serve
• transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy.