The rich pastry in this cheese pie is very tender and almost melts into the filling beneath. Serve this as a meat-free main course, with some steamed greens or a big bowl of salad.
This is one of my favourite pies: a great, no-nonsense recipe that does exactly what it says on the tin, and is all the better for it. I use chuck steak (also known as braising steak), which has lots of flavour, and two types of potato: a floury variety, which falls apart and thickens the gravy, and a waxier type that holds its shape to provide texture.