- 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/5žoz 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
- 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.