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saltandchilli
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Season the beef with salt and sear in a hot pan with olive oil until browned. Remove the meat, then add the onion, carrots, celery, garlic, rosemary, thyme and bay. Fry until golden. Stir in the tomato purée, then pour in the port and red wine. Let it bubble for a couple of minutes before adding the stock and bone broth. Stir in the Worcestershire sauce, then season with salt and pepper. Return the meat to the pan and stir it through.
Cover and cook in the oven at 160°C for 3½ hours until the beef’s falling apart. Lift the meat out, shred it into chunky pieces and stir through a ladle of the cooking liquor to keep it moist. Cover with foil and set aside.
Melt the butter in a pan and stir in the flour. Let it cook out for a minute, then slowly pour in 200ml of the reserved liquor, stirring to a smooth sauce. Crumble in the Stilton and melt it down, then fold through the shredded beef.
Roll out the pastry and line a pie tin. Blind bake with baking beans at 180°C for 15 minutes, then remove the beans and bake for another 5 minutes. Spoon in the filling, add the pastry lid, decorate with any offcuts, and brush with egg yolk. Bake for 40 minutes until golden and crisp.
Strain the remaining braising liquid into a pan, reduce it down on the hob, and thicken with a cornflour slurry.