1 1/2 lb Stewing steak; cut into
2 tb Seasoned flour
1 md Onion; skinned and sliced
3/4 pt Beef stock
Salt and pepper
4 oz Button mushrooms; wiped
1 7 1/2 ounces frozen puff
1 Beaten egg to glaze
Coat the meat with seasoned flour, then put in a large saucepan with the
sliced onion and stock.
Bring to the boil, reduce the heat and simmer for 1 1/2-2 hours or until
the meat is tender. Season to taste with salt and pepper.
Allow the meat to cool, add the mushrooms and fill a deep pie dish with
enough of the gravy to half fill it.
Roll out the pastry so it’s 1 inch larger than the top of the dish and
dampen the edges with water. Place on top of the pie dish without
stretching the pastry. Trim if necessary and knock up the edges.
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Decorate as desired and glaze the top with a beaten egg.
Bake in the oven at 220C for 20 minutes, then reduce the heat to 180C and
cook for a further 20 minutes.