Place the seasoned beef cheeks in a smoked at 275F, and cook for approximately 5 hours until the internal temperature reads 205F. Set aside.

Crumble stock cubes into water, mixing to dissolve.

Melt butter in a medium-large saucepan over medium heat. Add the onions and cook until translucent.

Add the flour, salt, and pepper, mixing well with a wooden spoon or whisk.

While stirring, pour in half of the stock liquid, mixing until well combined. Add remaining stock liquid and continue to stir until smooth.

Add smoked beef cheeks to the gravy, stirring with a wooden spoon to break up and shred the beef. Set aside.

Preheat oven or smoker to 375F.

Line a regular pie dish with pastry, cutting a circle to form the top.

Fill the pie dish with smoked beef cheek filling. Top with sliced cheese, and close the pie by folding and pinching the round pastry piece around the top edges.

Cook the prepared pie in the oven for approximately 30 minutes until the pastry is golden. Remove, slice, and serve.