- 900g/2lb stewing steak, cut into cubes
- plain flour, seasoned with salt and freshly ground black pepper, for dusting
- 1 tbsp olive oil
- 2 onions, sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- salt and freshly ground black pepper
- 570ml/1 pint hot beef stock
- 225g/8oz ready-rolled shortcrust pastry
- 1 free-range egg, beaten
Directions for the Steak pie
- Dust the cubed steak with the seasoned flour
- Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.
- Add the sliced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
- Reduce the heat and simmer gently for an hour and a half.
- Preheat the oven to 190C/375F/Gas 5.
- 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.
- Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot.