A comforting and flavorful beef pie topped with a cheesy herb crust, perfect for family dinners.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Toss the diced beef in 1 tablespoon of plain flour to coat evenly.
Coating the beef in flour helps thicken the gravy later.
Heat a little oil in a pan and brown the beef on all sides. Remove and set aside.
Browning the beef enhances the flavor of the dish.
In the same pan, sauté the onions and carrots until softened.
Cooking the vegetables in the same pan adds depth to the flavor.
Return the beef to the pan, add the mixed herbs, nutmeg, black pepper, and clove, and stir well.
Mixing the spices thoroughly ensures an even distribution of flavor.
Pour in the hot beef stock, bring to a boil, then reduce to a simmer for 1 hour.
Simmering allows the flavors to meld and the beef to tenderize.
In a bowl, mix the flour and salt for the crust. Rub in the butter until it resembles breadcrumbs.
Using cold butter helps create a flaky crust.
Stir in the grated cheese and mix to combine.
Grating the cheese finely ensures it mixes evenly into the crust.
Transfer the beef and vegetable mixture to an ovenproof dish. Sprinkle the crust mixture evenly over the top.
Spread the crust evenly to ensure consistent baking.
Bake in the preheated oven for 30 minutes or until the crust is golden and cooked through.
Check the pie halfway through to ensure even browning.
Let the pie cool slightly before serving. Enjoy your hearty beef and cheese pie!
Allowing the pie to cool slightly makes it easier to serve.
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