The Brightside - Beef Cheek Pot Pie

 2 onions cubed  

 3 cloves garlic diced  

 3 potatoes cubed  

 20g dried mushrooms into 850ml boiling water* 

 3 carrots  

 2 springs fresh rosemary 

 4 tbsp flour 

 Salt and pepper to taste 

Pastry:

1 1/4 cup plain flour or spelt flour  

 1 tsp sugar  

 1/2 tsp salt  

 145g butter - cold and cubed  

 1/2 tbsp apple cider vinegar

2 tbsp ice cold water  

 2) Pour in the broth  

 3) Add in the onion, garlic, carrot and potato  

 4) Season with salt and pepper once again and place in the rosemary  

 5) Place a lid over the top of the pot and place into a preheated oven to cook on 160 degrees for roughly 3 hours* 

 6) In the meantime, make the pastry by adding the flour, salt and sugar together and whisking gently  

 7) Add in the cubed butter and begin smashing and squishing the butter until it becomes crumbly  

 8) Pour in the apple cider vinegar and ice cold water  

 9) Bring together with your hands to form a rough dough, and once a ball has formed, wrap in baking paper intitally, then cover with alfoil and place into the fridge   

 10) The pie filling is ready once the meat is tender and falling apart. Remove from the oven once you have achieved this, and remove the pastry from the fridge  

 11) Place down a layer of baking paper and another on top and begin rolling out the pastry, turning the pastry after every few rolls to create a circle that will cover the pie dish  

 12) Place the pastry over the top of the dish and gently press it in with your fingers. Brush the pastry with an egg wash and place into the oven on 200 degrees to bake for 35 minutes  

 *We used a mushroom broth here however you could absolutely sub this for beef broth too. If using another broth simply just use 850ml  

 * It's important that your pot seals quite well as otherwise the juices in your pie will reduce a lot