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While comfort food season might be behind us, there's no reason why you can't savour a piping hot slice of pie. Leading UK chef Angela Hartnett recently unveiled her version of a traditional beef pie, replacing the conventional filling with a superior meaty option.

During a recent episode of the Dish from Waitrose podcast, Angela prepared a pie for singer and former One Direction member Niall Horan. This isn't simply any beef pie, though, as Angela elevates her "epic" recipe to new heights. Angela merged two recipes to craft the beef pie for Niall, utilising the "best" beef bourguignon recipe from Martha Collison alongside a pastry recipe from Diane Henry.

While this requires more time than a standard beef pie, the outcome makes it worthwhile.

To nail the beef filling, Angela's recommendation is to plan ahead with the cooking. The beef bourguignon will require approximately four hours to prepare, but you shouldn't rush and immediately place the hot filling into the pie.

When preparing the bourguignon, you'll want to cook it gently and slowly, at 180°C for roughly three and a half to four hours. After the remaining vegetables have been incorporated and thoroughly mixed, transfer the filling into another container to let it cool down, reports the Mirror.

Angela explained: "What we're gonna do is transfer this to another dish so it cools overnight, because we're gonna sit it in a pie, so we really want it absolutely cold."

Ensure the pie filling is cold, though not directly from the fridge. Therefore, take the pie filling out of the fridge to let it reach room temperature.

During assembly of the pie, remember to cut several slits in the pastry to let steam escape while cooking, as failure to do so will result in soggy pastry.

Angela's video has already racked up more than 10,800 views. Georgie remarked: "So yummy." Here's how you can replicate Angela's epic beef pie creation at home.

For the beef bourguignon

• One tbsp olive oil, plus ½ tbsp more, if needed
• 200g No.1 Free Range Beech Smoked Bacon Lardons
• 800g ox cheek or beef brisket, cut into 3cm cubes
• Two carrots, peeled
• One large onion
• Four cloves garlic, finely chopped
• Two tbsp plain flour
• Two tbsp tomato purée
• One bottle red wine
• 500ml beef stock
• ½ x 20g pack thyme
• Three sprigs rosemary
• Three bay leaves

For the garnish

• 50g butter
• ½ x 500g bag small onions, peeled
• 200g pack button mushrooms
• One clove garlic, finely chopped
• ½ x 25g pack flat leaf parsley, leaves chopped

For the shortcrust pastry

• 300g plain flour, plus more for rolling
• 150g butter, chilled and cut into cubes, plus extra for greasing
• One egg yolk
• 320g pack shortcrust pastry sheet

For the cauliflower mash

• Two large potatoes, peeled
• 200g frozen Essential Cauliflower Florets
• One tsp Essential Dijon Mustard
• 30g mature Cheddar, grated
• Seasonal greens, to serve

Method

For the beef bourguignon: Position a large cast-iron casserole dish (one with a lid) over a medium heat on the hob. Add one tbsp oil, followed by the lardons. Cook for five to 10 minutes until crisp, then transfer to a bowl using a slotted spoon, leaving the fat in the pan.

Sear 1⁄3 of the beef on each side until deeply caramelised, as the browning process develops flavour. Take care not to overcrowd the pan and maintain a high temperature - you want the beef to sizzle in the fat rather than release juices and boil.

Remove once seared and add to the bowl with the bacon. Repeat with the remaining two batches. As the beef browns, slice the carrots into bite-sized pieces and finely dice the onion.

Once all the beef is browned and set to one side, add the vegetables to the pan with 1⁄2 tbsp oil, if required, and cook gently for eight minutes until tender. Stir in the garlic and cook for a further minute, then add the flour and tomato purée.

Pour in 1⁄3 of the wine and bring to the boil. Using a wooden spoon, scrape the base and sides of the pan to deglaze it, releasing the charred pieces of beef and bacon into the sauce.

Add the beef and bacon pieces, then cover with the remaining wine and beef stock. Season with black pepper and a pinch of salt. Bundle the thyme and rosemary together with string, then add to the stew along with the bay leaves. Preheat the oven to 180C, gas mark 4.

Place the lid on the dish and cook in the oven for four hours, stirring every hour or so. Add a splash of water should the beef appear dry. Once the meat falls apart when pressed with a fork, switch the oven off but leave the dish inside.

Meanwhile, to prepare the garnish, melt the butter in a deep frying pan. Halve any larger onions or mushrooms, then place in the pan with the garlic. Cook over a medium heat for 10 minutes, stirring frequently to coat in the butter, until lightly caramelised and cooked through. Transfer to a separate dish and leave to cool overnight.

For the pastry: To prepare the shortcrust pastry, place the flour, butter and a pinch of salt into a food processor and, using the pulse button, blitz until the mixture resembles pea-sized lumps. Add the egg yolk and blitz once more. The pastry may come together on its own, or you might require between one to three tbsp of cold water - add only as much as necessary. Bring the pastry together, flatten into a disc and wrap. Refrigerate for 30 minutes.

Prepare the pie: Take the pastry out of the fridge 20 minutes before starting. Spoon the beef into a lipped baking dish, approximately 15x20cm or 19cm round. Brush the lip with egg.

Unroll the pastry, use half to cover the dish with a slight overlap, then trim with a sharp knife and cut a cross in the centre. Brush with egg, then place in the freezer while the oven heats to 200C, gas mark 6.

Transfer the pie onto a baking tray, then cook for 35 minutes, or until golden and crisp and the filling is piping hot.

Meanwhile, chop the potatoes into large, evenly-sized chunks. Boil in a large pan of salted water for eight minutes. Add the cauliflower, bring back to the boil and cook for a further eight minutes, or until both are tender.

Drain in a colander, leave to steam dry for a few minutes, then return to the pan or a tall jug. Add the mustard and blitz with a stick blender until smooth and slightly loose. Stir in the cheese, allow it to melt through, then adjust the seasoning. Serve alongside the pie and greens.