Fit the K-Beater.
Add flour, butter, lard and salt into the Appliance bowl, fit the splashguard.
Mix for 2 minutes on speed 2, until the mixture resembles breadcrumbs.
Add water and beaten egg.
Mix for 1 minute on speed 1, until the pastry comes together.
Wrap the pastry in a plastic wrap and chill in the fridge for 2 hours.

Clean the Appliance bowl and fit the Stir Tool.
Add oil and butter into the Appliance bowl.
Heat for 1 minute at 120ºC, speed Off.
Add onions, carrots, celery and pinch of salt, fit the splashguard.
Cook for 10 minutes at 120ºC, on speed Stir 2.
Remove the splashguard.
Add beef, garlic and rosemary.
Cook for 5 minutes at 140ºC, on speed Stir 2.
Add flour.
Cook for 3 minutes at 120ºC, on speed Stir 1.
Add beef stock, sauce and glace (optional).
Cook for 15 minutes at 105ºC, on speed Stir 3, until thickened.
Season to taste with salt and pepper.
Transfer into a clean bowl and set aside to cool for 1 hour.

Place the chilled pastry onto a lightly floured work surface.
Divide into two pieces, one being twice the size of the other.
Roll out the large piece of pastry into a round about 5 mm thick.
Line a round pie dish (25 cm) with the pastry leaving some overhanging the sides.
Spoon cooled beef filling into the pie dish and spread evenly.
Top with an even layer of grated cheese.
Roll the smaller piece of pastry into a 5 mm thick round, larger than the top of the pie dish.
Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top.
Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze.
Cut a small hole in the top of the pie.
Tip: It will allow the steam to escape during baking.
Chill uncovered in a fridge for 30 minutes.

Preheat the oven to 220ºC.
Preheat a baking tray in the oven.
Remove the pie from the fridge and place on the preheated baking tray.
Bake for 40 minutes.
Remove from the oven and allow to rest for 20 minutes.

Serve.

Substitutions
Lard can be replaced with butter.