Ingredients

Pastry

• 1 batch base pastry (pinned or store bought is fine)
• 1 batch flaky pastry (pinned or store bought is fine)

For the braise

• 1 large brown onion
• 2 cloves garlic
• 1 bay leaf 
• 8 sprigs thyme 
• 30g butter
• 600g Chuck Steak- diced
• 50g flour
• 1 can beer 
• 500ml beef stock 
• 1 tsp miso 
• 2 Tbsp soy sauce 
• (salt and pepper to taste)
• 1/3 cup cornflour (mixed with 1/2 cup water to make a slurry)

Method

For the braise- preheat the oven to 120c fan forced.

1. Slice your onion, grate or crush your garlic and add to a dutch oven or pan on a medium high heat with your thyme and bay leaf.
   
2. Roll your beef in the flour, turn the heat up and cook till a nice golden brown colour, take care to get all the bits that stick to the bottom, these are delicious when they melt into the sauce.
   
3. Add beer, deglaze the bottom of the pan and reduce by half- If you don't have a dutch oven you can now transfer to a slow cooker on high.
   
4. Add beef stock, miso and soy- then cover and place in the oven for 4-6 hours until the meat is fork tender.
   
5. Remove beef from the sauce, bring sauce to the boil, check your seasoning, then add cornflour to thicken. 
   
6. Add beef back to sauce and get it into the fridge to cool. It must be completely cool before you make the pie!

For the garlic parmesan sauce-

1. Place butter in a "bigger than you think" saucepan and cook until brown butter.
2. Once nut brown, turn heat off and add parmesan and garlic immediately, you want it roasty toasty and delicious.
3. Add flour and cook over a medium heat for 2-3 minutes stirring constantly.
4. Slowly add milk, stir regularly for 10 minutes until thick. Check seasoning but it should be seasoned enough from the parmesan.

Assembly- preheat oven to 190c fan forced.

1. Lay your base pastry into your pie tin, add filling, parmesan sauce and mozzarella taking care to spread to the edges.
2. egg wash flaky pastry and lay over the top, crimp the edges, score the top, glaze with egg wash and bake for 35-40 minutes until golden.
3. Allow to rest for 10 mins before slicing and serving!