Step 1

Firstly take your mixing bowl and toss the beef in the plain flour, this will help insulate the meat while browning as well as helping the sauce to thicken. You can season the flour to help add an extra depth of flavour if you’d like.

Step 2

Heat your pan and add the oil/butter. Once hot add the onions and cook until soft.

Step 3

Once the onions are soft add the beef to brown it, this should only take a few minutes.

Step 4

Once browned add the stock, Worcester Sauce, tomato puree, Dijon mustard and seasoning.

Step 5

Bring the mixture slowly to the boil.

Step 6

Once it begins to boil reduce the heat and allow to gently simmer for about 2.5 hrs.

Step 7

During this time stir occasionally and, if like us, you have a gas stove that doesn’t have a low enough setting to simmer keep rotating the pan to avoid too much heat in one place.

Step 8

Once the sauce is good and thick and the meat is soft tip the mixture into the pie dish. It should be roughly 3/4 full.

Step 9

Preheat your oven to 180°C or 356°F, approx gas mark 4.

Step 10

Cover the top of the pie dish with the rolled puff pastry and use a knife to trim off any excess pastry. Use your thumb or a fork to push down or crimp the edge of the pastry along the rim of the dish, helping to seal the mixture and the flavour in.

Step 11

Brush with a beaten egg or milk to help the pastry brown. Make a hole in the centre of the pie to allow steam to exit during cooking.

Step 12

Place the pie into the preheated oven for roughly 30 mins or until the pastry has risen and is golden brown.