Place the diced chuck steak, onion and cow heel in a heavy based pan with a touch of oil. Brown off the meat for a couple of minutes then cover with water and bring to the boil.
Simmer for about 2 hours until meat is tender. Add the carrots, celery and garlic to the mix an hour before the end.
When the meat is tender, remove the cow heel bones and the meat with the aid of a strainer or spider, keep meat to one side and discard bones. Remove approx 125ml of stock and reserve for later, then boil the remaining stock until it has reduced by about one third.
Return meat to stock and thicken with gravy granules. Portion the mix equally into 5 pie dishes and allow to cool.
Whilst the filling is cooling prepare the Filo Horns:
Cut the Jus-Rol Filo sheets into 6-7 inch squares, brush with melted butter and fold in half to form rectangles. Brush one rectangle lightly with melted butter and fold into a triangular shape.
Brush a cream horn tin with butter and wrap the pastry around the tin to form a cone shape. Repeat with remaining pastry to give 5 horns.
Place on a lined baking sheet and bake at 190⁰C (170⁰C for fan assisted oven), Gas Mark 5 until golden brown. Allow to cool before removing from the tins. Once baked raise oven temperature to 200⁰C (180⁰C for fan assisted oven), Gas Mark 6.
Baking the pies:
Roll out the Jus-Rol Shortcrust Pastry and place over the pie dishes, not forgetting to press the pastry down into the rim of the dish (this will help seal the pie). Egg wash the pastry and prick with a knife in the centre of the pie to allow steam to exit the pie whilst cooking.
Place in the preheated oven and cook for 35 minutes or until the pastry is golden brown.
Bomber Gravy Reduction:
Add finely diced onions into a pan and sweat off.
Add the 125ml cow heel stock reserved from earlier and the 125ml of Bomber Ale and reduce by half. Thicken with gravy granules.
To construct the pie:
Remove the pies from the oven and place on main course plates. Carefully insert a filo horn into the side of the pies and pour the bomber gravy into them when serving.
Serve with seasonal spring cabbage and chunky chips.