Braised beef pie

Heat a deep pan over a high heat and add the olive oil. Fry the beef until browned. Remember: colour means flavour in this type of cooking.

Add the garlic, onion, carrot and herbs to the pan and cook until softened.

Stir in the tomato purée, then turn the heat right up and pour in the red wine. Reduce by half.

Add the beef stock, turn the heat down and simmer for 2 to 3 hours, until the meat is tender and falls apart. Set aside to cool completely.

Now prepare the pastry

To assemble the pie, begin by rolling out the chilled pastry to 0.5cm thick. Cut a circle to fit your pie tin and press it in, ensuring the dough reaches all the edges, or use smaller pie tins to make individual pies.

Add the cooled meat mixture to the centre. Roll out another pastry circle for the lid.

Press down firmly on the edges to seal, then trim any excess pastry.
Crimp the edges with a fork for extra security.

Brush the top with egg wash and bake at 180°c for 45 minutes, or until golden brown.

Enjoy with mashed potatoes and your choice of vegetables.