Beef and Mushroom Pie

For 2 servings

• olive oil1 tbsp
• diced beef (stewing steak)300 g
• onion, chopped1/2
• chestnut mushrooms, sliced150 g
• plain flour1 tbsp
• beef stock350 ml
• Worcestershire-style sauce (halal certified)1 tsp
• Salt and pepper, to taste
• ready rolled puff pastry1 sheet
• egg, beaten, for glazing1

1. 1

   Pat the beef dry with kitchen paper before browning, this matters more than it seems, wet meat steams rather than browns properly.

2. 2

   Heat the olive oil in a large pan over medium high heat. Add the beef in a single layer, working in batches if needed so the pieces aren't crowded together. Cook for 5 to 6 minutes, turning occasionally, until deeply browned on all sides. Remove and set aside on a plate.

3. 3

   Add the onion to the same pan and cook for 5 to 6 minutes, stirring occasionally, until softened, using the browned bits left in the pan for extra flavour.

4. 4

   Add the mushrooms and cook for 5 to 6 minutes, stirring now and then, until they release their liquid and it mostly cooks away, leaving them golden and slightly caramelised.

5. 5

   Sprinkle in the flour and stir constantly for 1 minute, coating everything evenly.

6. 6

   Return the beef to the pan, along with any juices on the plate. Gradually pour in the beef stock, a little at a time, stirring well after each addition to avoid lumps. Add the Worcestershire-style sauce and season with salt and pepper.

7. 7

   Bring to a gentle simmer, cover, reduce the heat to low, and cook for 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is very tender and pulls apart easily with a fork. If the sauce looks thin at the end, remove the lid for the last 10 to 15 minutes to let it thicken.

8. 8

   Preheat the oven to 200°C (fan 180°C).

9. 9

   Transfer the beef and mushroom filling to a pie dish, leave to cool slightly for a few minutes, this stops the pastry from starting to melt or slide when it goes on top.

10. 10

    Cut the puff pastry slightly larger than the dish and lay it over the top, pressing the edges firmly against the rim to seal, trim any excess overhang.

11. 11

    Brush the pastry with the beaten egg and cut a small slit in the centre to let steam escape as it bakes.

12. 12

    Bake for 20 to 25 minutes, until the pastry is well risen and deep golden brown all over.