Beef short rib, daikon and miso pot pie

Cover 1 kg beef short ribs with water and bring to the boil, skimming off the scum. Once the ribs have boiled for a couple of minutes, drain and add back to the pan

Add 4 slices of fresh ginger, 1 clove,  5 garlic coves, 1 tbsp light soy sauce, 1 tbsp brown miso paste, 2 tbsp sugar, 700 ml beef stock, 500g daikon and 2 carrots, chopped into thick chunks and 1 onion, cut into large dice onion and bring to the boil. 

Reduce to a simmer, cover and simmer for 3 hours, or until the beef ribs are very tender 

Once the filling has finished cooking, remove the ribs, vegetables and ginger slices, discarding the ginger slices

Reduce the liquid over a high heat until reduced by one third

Combine 1 tbsp cornflour with 1 tbsp of water to make a slurry, and add it to the pie filling bit by bit until you are happy with the consistency

Preheat the oven to 180°C/gas mark 4

Transfer the filling to a 12-15cm pie dish (don’t worry too much about the size unless it differs drastically)

Roll out puff pastry on a lightly floured surface, cutting it into a lid that’s slightly larger than your dish. Roll the pastry gently around a rolling pin, starting at one edge, using it to pick up the pastry and place it on top of the pie dish. Use your fingers to crimp the edge to seal it, or press it onto the side of the dish

Brush the pastry all over with egg wash and transfer the pie to the oven to finish cooking for 40 minutes, or until the pastry is evenly golden

Rest for 10 minutes before serving

(Here GBCK's original recipe)