Ingredients

• 500g/1lb2oz potatoes
• salt
• 300g/10oz rump steak
• cut into 1cm/0.5in dice or strips
• 2 onions
• peeled and chopped
• 4 thyme sprigs
• leaves removed
• 1 garlic clove
• chopped
• 200ml/7fl oz beef stock
• 1 tbsp tomato ketchup
• splash red wine
• 2 x 28cm/11in circles of shortcrust pastry (ready-made pastry is fine)
• salt and freshly ground black pepper
• 2 eggs
• beaten

Directions

• Peel and slice the potatoes and boil them in salted water for 10 minutes until parboiled. Drain and put to one side.
• In a hot pan
• sear the beef until well browned
• then remove from the pan. Cook the onions
• thyme and garlic until softened and add the beef.
• Pour in the stock
• the tomato ketchup and a splash of red wine and allow most of the moisture to boil away. Make sure the mixture is not too runny.
• Preheat the oven to 200C/400F/Gas 6. Lay the sliced potatoes on the bottom circle of pastry leaving a 3.5cm/1½in margin around the edge.
• Season the potato slices as you layer them on top of the pastry - you should end up with a layer of potatoes about 2.5cm/1in thick. Now spoon the moist beef and onion mix over the top and spread it out. If you have reduced it enough
• the juices will not run off the edges.
• Lay the other circle of pastry on top and crimp the edges well.
• Brush liberally with egg wash and score any pattern you like into the pastry. Cut a tiny hole in the top to allow steam to escape and bake for 30 minutes.