2x11oz (320g)packs of ready-rolled shortcrust pastry
Preheat the oven to 150C/300F
Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.
Place the beef in a bowl and mix it with the flour, salt and pepper.
Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
Add the beef stock and half of the potatoes.
Add in the Worcestershire sauce and salt and pepper. Bring to the boil, put a lid on the pan and place in the oven for 1 hour.
After an hour take out of the oven, give it a stir and add the rest of the potatoes. Add a splash of hot stock or boiled water if the meat is starting to look too dry. Put back in the oven and cook for an hour.
Take out of the oven and turn the oven up to 200C/400F. Remove the lid and give everything a gently stir. Leave to cool slightly for 5 minutes before assembling the pie.
Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg.
Line the dish with pastry, so it overhangs the edge of the dish slightly.
Spoon the pie mix into the dish and top the pie with pastry.
Crimp the edges of the pastry by pinching it all the way round. (see picture above for how the crimp should look)
Cut off any excess pastry and brush the top of the pie all over with the egg wash. If you have any little holes in the top of the pie, you can use the excess pastry to make a couple of little leaves to cover it up. Eggwash the leaves too.
Use a knife to pierce a couple of holes in the centre of the pie – this is to allow any steam to escape.
Place the pie in the oven for 25-35 minutes until golden brown.
Serve with mashed potato green veg and carrots.
Can I make it ahead?
Yes, you can make the whole pie and cook it, then cool, cover and freeze it. Defrost in the referator until fully defrosted, then reheat in the oven at 150C/300F, covered in foil for 30-40 minutes until piping hot throughout. Remove the foil for the last few minutes..
Can I make it gluten free?
Yes! With a few adjustments:Replace the flour with plain (all purpose) gluten free flour blend.For the pastry - you can use gluten free shortcrust pastry, but I find the brands I've tried to shrink and go very hard. I'd recommend using a gluten free puff pastry. Jus-Rol do a good one. You can use this for the base and the top.Use gluten free beef stock (knorr do good gluten free beef stock cubes)Make sure the Worcestershire sauce is a gluten free version (usually is but it's best to check)..
Can I make the filling in the slow cooker?
Yes, at the end of stage 6 - after bringing it to the boil, add all of the potatoes, transfer to the slow cooked and cook for 3-4 hours on high or 5-6 hours on low (skipping step 7)..
I'd like some gravy with that pie!
If you like, you can add approx 500ml (2 cups) extra of stock when cooking the filling. Then use a slotted spoon to transfer the filling to the pastry-lined dish. The sauce that's left in the pan will be your gravy. Cover and then reheat it just before serving..Nutritional Information is per serving ( based on 4 very hungry people).