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
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.
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.
Serve with mash and veg.