Lightly dust the beef with seasoned flour shaking off any excess.

In a heavy bottomed pan heat the veg oil until almost smoking and carefully add the beef. Brown well on all sides.

Remove the beef and in the same pan add all the vegetables, Black Pepper, Herbs & Bacon.

Lower the heat and stir frequently until a deep golden colour on all sides.

Add the tomato paste and cook out for ten min.

Add the Madeira, Red wine and sherry vinegar and reduce by half.

Add the hot chicken stock and the beef.

Cover with a cartouche and cook at 150c for 3-4 hours until completely tender

Pick out the pieces of beef and strain the rest through a fine sieve. You just want the jus.

Reduce the jus by half.

Shred the beef And fold through the reduced jus. Save some of the juice to serve on the side.

In another pan melt the butter and gently cook the celery and celeriac with a touch of salt until tender.

Once the beef mix has cooled slightly fold through the roughly chopped parsley, Cooked celeriac and celery and crumble in the blue cheese.

Set the mix in your desired mold and leave in the fridge until set.

Roll out your dough to the thickness of a pound coin.

Place the beaf cheak mold on top of the pastry and cover with another sheet of pastry and crimp around the outside as you would a ravioli. Trim away the excess pastry and crimp with a fork or palette knife.

Glaze the pie with egg wash and cut a small hole in the top.

Preheat the oven to 200c.

Have a thick baking tray preheated in the oven.

Bake the pie for 20-30 min until deep golden in colour.

Carve into portions and serve with the reserved sauce.