Step 1

Dust the cubed steak with the seasoned flour

Step 2

Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.

Step 3

Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.

Step 4

Reduce the heat and simmer gently for an hour and a half.

Step 5

Preheat the oven to 190C/375F/Gas 5.

Step 6

Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. 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.

Step 7

Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot.