Ingredients

• 500g/1lb 2oz beef stewing steak
• salt and pepper
• 2 tbsp vegetable oil
• 1 tbsp cornflour
• 1 onions
• chopped
• 2 carrots
• chopped
• 2 sprigs thyme
• leaves picked
• 160g/5¾oz whole button mushrooms
• 1 beef stock cube
• dissolved in 400ml/14fl oz water
• 1 free-range egg yolk
• beaten
• 100g/3½oz puff pastry
• rolled to 5mm thick

Directions

• Season the beef with salt and black pepper.
• Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan.
• Add the cornflour and stir to coat the beef
• then add the onions
• carrots
• thyme and mushrooms. Gently fry for 2-3 minutes.
• Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours
• or until the beef is very tender.
• Season
• to taste
• with salt and black pepper
• remove from the heat and set aside to cool.
• Preheat the oven to 180C/350F/Gas 4.
• Spoon the cooled meat mixture into a large pie dish.
• Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.
• Crimp the edge to seal
• then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.
• Place on a baking tray in the oven for 25-35 minutes
• or until the filling is hot and the pastry crisp and golden-brown.