- 900g/2lb stewing steak, cut into cubes
- Plain flour, seasoned with salt and freshly ground black pepper – for dusting
- 1 tbsp Olive oil
- 2 Onions, sliced
- 1 Knob Butter
- 2 x Carrots, chopped
- 1 tbsp chopped Fresh thyme
- salt and freshly ground black pepper
- 1 x Pot hot beef stock
- 225g/8oz ready-rolled puff pastry
- 1 free-range egg, beaten
Lightly dust the cubed steak with the seasoned flour
Heat the oil in a large heavy-bottomed pan and brown off the meat.
Add the sliced onions, carrots, butter, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
Reduce the heat and simmer gently for an hour and a half.
Preheat the oven to 190C/375F/Gas 5.
Line a oven proof dish with a layer of puff pastry, lightly prodding it with a fork on the bottom.
Transfer the filling mixture and then dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal.
Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.
Transfer to the oven and cook for 1 hour. If the pastry gets too brown, cover it with foil.
Serve hot, with veg and potatoes.