Beef & Mushroom Pie

• 1.25kg beef stewing steak
• 3 tbsp vegetable oil
• 1 tbsp corn flour
• 3 onions, diced
• 4 carrots, chopped
• 3 sprigs thyme, leaves picked
• 400g button mushrooms
• 2 beef stock cubes
• 1 litre water
• 1kg puff pastry, rolled to 5mm thick
• 3 egg yolks, beaten

1. Season the beef with salt and black pepper.

2. Heat an oven-proof casserole dish until hot, add the vegetable oil and beef in batches and fry until browned.

3. Return all the beef to the pan and stir to combine.

4. Add the corn flour and mix to coat the beef, then add the onions, carrots, thyme and mushrooms and sauté for 2-3 minutes.

5. Add the stock cubes and water and bring to a simmer.

6. Cover with a lid and simmer for 2-3 hours until the beef is very tender.

7. Season with salt and black pepper then remove from the heat and cool.

8. Preheat the oven to 180°C / 350°F / Gas Mark 4.

9. Spoon the cooled meat mixture into a large pie dish.

10. Brush the edge of the dish with the beaten egg, then lay the pastry over the top of the filling and dish.

11. Crimp the edge to seal then brush the pastry with egg wash and cut 2 slits in the top of the pie to let the steam escape.

12. Place in a baking tray in the oven for 25-35 minutes until hot through and the pastry crispy and golden.

Per portion (239g)

• Energy: 326 kcal / 1360 KJ
• Fat: 18.3g
• Saturates: 8.1g
• Protein: 18.1g
• Carbohydrate: 22.5g
• Sugars: 2.9g
• Fibre: 1.7g
• Sodium: 412mg

Per 100g

• Energy: 136 kcal / 570 KJ
• Fat: 7.7g
• Saturates: 3.4g
• Protein: 7.6g
• Carbohydrate: 9.4g
• Sugars: 1.2g
• Fibre: 0.7g
• Sodium: 172mg