Step 1

Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5-10 minutes until just starting to turn brown.

Step 2

Add in the vegetables and cook for a further 5 minutes until they start to soften.

Step 3

Add the flour and stir through everything, cook for 5 minutes.

Step 4

Add the tomato purée, salt and pepper, Worcestershire sauce and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.

Step 5

NB: Keep an eye on the beef as it cooks. Stir it well occasionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.

Step 6

Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.

Step 7

Smooth the pastry over the top of the filling.

Step 8

Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.

Step 9

When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.