Step 1

Place the seasoned flour in a large bowl.  Tip in the beef, tossing it in the flour.

Step 2

Heat the oil in a large pan and brown the meat in small batches, transferring the browned meat to a bowl while you do the next batch.

Step 3

When all the meat has been browned well, tip it all back into the pan.  Add the onion and cook for a few minutes before pouring in the beef stock.

Step 4

Turn down the heat to low, cover and simmer for 2-2 1/2 hours.  I often do this the day before to allow the flavours to develop.

Step 5

Pour the rich beef stew into a large pie dish.

Step 6

Preheat the oven to 200C/180Fan/400F.

Step 7

On a floured surface, roll out your pastry a little larger than your pie dish (to allow for shrinking.)  Place the pastry on top of your pie dish.

Step 8

Trim the edges, seal with a fork and brush with beaten egg.

Step 9

At this stage you can cut out shapes from the pastry trimmings to decorate the pie, if you like.  Bake for 30-35 minutes or until the pastry is golden and crisp.

Step 10

Serve with mashed potatoes, carrots and peas (or whatever takes your fancy!)