et’s get things straight: yes, I love a Michel-instarred plate of food, but few things make me happier than a proper beef pie. It’s a dish that shows you’ve gone to a lot of effort, from slow-cooking your beef to making pastry. But, what sets an exceptional pie apart from the rest? The quality is defined by the sauce surrounding the meat, and the secret ingredient I’m using for this pie is wine. Red wine makes beef sing, whether it’s in a braise like this, or in a gravy or sauce to serve alongside steak. It brings body and richness like no other ingredient. Serve with your favourite veg for an impressive dinner
