800gm Stewing Steak
1 litre Beef Stock (Oxo recommended)
2 tbsp Olive Oil
Pinch of Salt
Ground Black Pepper
1 tbsp of Corn Flour dissolved in a small amount of warm water
1 egg whisked with a pinch of salt
1 large Pie Dish/Ashet
Puff Pastry to Cover (make your own if you like crying a lot)
Preheat the oven to 170c.
Roughly chop 2 onions
Cut the stewing steak into small bitesize chunks. Don’t strip off the fat as that will be rendered into the gravy!
Heat 2 table spoons of Olive Oil in a large oven proof Casserole pot on the hob. Heat on a medium/hot heat.
Soften the chopped onions
Add the stewing steak and brown the steak.
Add the Beef Stock and stir well.
Bring the pot to a simmer and season with Salt and Black Pepper.
Put the lid on the pot and transfer to the oven for 90 minutes. Check every 15 minutes after it has been cooking for around an hour and also stir and return to the oven. After 90 minutes increase the heat to 180c and return it to the oven for 30 minutes without the lid.
Remove from the oven and transfer the meat using a holed spoon to the pie dish or ashet.
Put the gravy remaining in the pot on the hob and mix in the Cornflour and bring to a simmer until it thickens. Add enough gravy to the pie dish to just cover the meat and retain the rest as gravy.
Allow the pie contents to cool for 30 minutes to an hour.
Preheat the Oven to 210c
Cover the pie filling with Puff Pastry ensuring to seal the edges.
Brush the Pie with Egg Wash and put in the preheated oven for 30 minutes.
Serve with Boiled (not mashed, we aren’t animals) Potatoes, Carrots and Peas, and cover with the remaining gravy.