Method

• Braised beef
• Heat a heavy-based pan over a medium heat. Add a couple of tablespoons of oil, then lightly dust the beef in the seasoned flour and add a batch to the heated oil.
• Quickly sear until golden brown on all sides, turning regularly with a tongs.
• Transfer to a plate while you continue to cook the remainder. Add the tomato puree and garlic to the last batch of beef, stirring to coat.
• Once you’ve cooked all of the beef, add a little more oil to the pan and then sauté the onions and carrots for a couple of minutes.
• Pour in the wine, scraping the bottom of the pan with a wooden spoon to remove any sediment. Stir in the stout and add the thyme and brown sauce.
• Season to taste and bring to a gentle simmer, then cook gently for 3 hours or until meltingly tender but still holding its shape, stirring occasionally. Remove from the heat and leave to cool a little.
• Drain the meat through a colander set over a large bowl to catch all the liquid.
• Remove the beef and vegetable mix, which should now be quite dense and discard the herbs. Reduce the cooking juices in a clean pan to a gravy consistency and then set aside until needed.
• Pie
• Mix the beef and vegetable mixture with the sausagemeat until well combined. Roll out half of the rough puff pastry on a lightly floured board to a circle that is about 27cm in diameter and place on a large non-stick baking sheet.
• Shape the beef and sausage mixture into a large dome shape about 23cm in diameter and 6cm in the middle at its highest. Roll out the remaining pastry on a lightly floured board and use to cover the filling and base, brushing the edges with egg yolk to secure.
• Using a small sharp knife, make a small slit on top of the pie and then carefully make a pinwheel shape around the pie, gently twisting the knife as you draw it down the pastry rim to make an attractive pattern.
• Mark around the rim as well using the knife. Brush the pie all over with the egg yolk, being careful not to let the egg yolk dribble down the edges of the pastry or it will prevent the pastry from puffing up and rising.
• Set aside to rest for one hour in the fridge or up to four hours is fine.
• Preheat the oven to 190C (375F), Gas mark 5. Place the beef pie in the oven for 25 minutes, then reduce the oven temperature to 160C (300F), Gas mark 3 and bake for another 35 minutes or until cooked through and golden brown.
• Mashed potatoes
• Meanwhile, make the mashed potatoes. Bring the potatoes to the boil in a pan of salted water, then reduce the heat and simmer until tender.
• Drain and return to the pan to dry out, shaking to prevent them sticking. Remove from the heat and mash to a puree.
• Meanwhile, heat the milk and butter in a pan and bring to a simmer. Beat into the mashed potatoes and season with salt and the white pepper. Keep warm.
• Carrots
• To prepare the lemon and honey glazed carrots, put the carrots in a pan with the butter, honey, sugar, salt, lemon rind and juice.
• Pour in enough water to just cover. Bring to the boil and then reduce the heat. Simmer until all the liquid has reduced and the carrots have a nice glaze, stirring them regularly to ensure that they don’t stick.
• Season with pepper, remove and discard the lemon rind and keep warm.
• Cabbage
• To prepare the creamed cabbage, blanch the cabbage in a pan of boiling water until just tender but still with a little bite.
• Drain quickly and refresh under cold running water to prevent it cooking further. Melt the butter in a frying pan and sauté the scallions for 20 seconds, then tip in the cabbage and season with pepper.
• Sauté for a couple of minutes until heated through. Stir in the cream and allow to bubble down and reduce. Keep warm.
• Serve
• Remove the beef pie from the oven and leave to rest for at least 10 minutes to allow the juices to settle
• Reheat the gravy, stirring occasionally. Cut the rested beef pie into slices and arrange on warmed plates with a quenelle of mashed potatoes and drizzle over the little of the gravy.
• The remainder of the gravy can be served at the table in a gravy boat.
• Put the lemon and honey glazed carrots and the creamed cabbage in separate serving dishes and place on the table so that everyone can help themselves.