Serves 6

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Ingredients

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3 tbsp olive oil

1kg diced braising steak

1 onions, roughly chopped

2 pints beef stock, water will do if you don't have any stock

3 ladles of mixed veg soup

375g sheet of ready-rolled short-crust pastry

1 egg, beaten

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Method

 

Preheat heat the oven to 180ºC.

 

Heat the oil in a large casserole dish, brown the meat really well in batches, then set aside.

 

Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.

 

Tip the meat and any juices back into the pan and give it all a good stir. Pour over the stock and soup, season, and bring to a simmer then cover with a lid and place in the oven for 2-3hrs, until the meat is tender. (The filling can be made up to three days ahead and chilled or 3 months ahead and frozen.) If you need to thicken the sauce, once it's cooked, put casserole dish back on the heat and simmer until it thickens to your liking.

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Tip the filling into a rimmed pie dish and brush the rim of the dish with some of the beaten egg. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with the beaten egg. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few mins before serving.

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Serve with mash and veg.