Ingredients

• 900 gm/2 lb 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 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• salt and freshly ground black pepper
• 570 ml hot beef stock
• 225 gm/8 oz ready-rolled flaky puff pastry
• 1 egg, beaten

Directions

Dust the cubed steak with the seasoned flour. Heat the oil in a large heavy-bottomed pan (cast iron) and fry the meat, stirring frequently, until browned on all sides.

Add the sliced onions, 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 190 C. Line the bottom, sides and rim of an ovenproof dish with pastry. Transfer the filling mixture to the dish. 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 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot.