2 tbsp Solesta Sunflower Oil
1 large onion, peeled and thickly sliced
Half a medium-sized swede, peeled and diced
Sprig of fresh thyme
800g Severn Vale British Beef Braising Steak cut into 2-3cm cubes
3 tbsp The Pantry Plain Flour
200g chestnut mushrooms, halved or quartered, depending on their size
3 cloves garlic, crushed
2 tbsp Cucina Tomato Puree
200ml Cotes Du Rhone
200ml Quixo Beef Stock Cubes
375g Greenvale Ready Rolled Pastry
1 egg, lightly beaten, to glaze
Stonemill Black Pepper
Heat the oil in a large casserole and add the onion, swede, bay leaf and thyme.
Cook until they are starting to colour.
Add the beef and cook to seal the meat all over.
Stir in the flour, mushrooms and garlic.
Stir to mix everything together, and stir in the tomato puree, red wine, beef stock and season with salt and pepper.
Bring to a simmer, cover with a lid and transfer to the oven to cook for 90 minutes.
Remove the lid and cook for a further 30 minutes until the sauce is thick and the meat is tender.
Spoon into a pie dish and leave to cool, ideally overnight so all the flavours will really develop.
Heat the oven to 200°C/fan 180°C/gas 6.
Cut the pastry so it will comfortably fit on top of the pie dish.
With the trimmings, make a strip of pastry and place around the edge of the dish.
Brush with the beaten egg, then lay over the pastry lid.
Press the edges well to seal, and brush over the top with egg.
Make a small hole in the lid to let steam escape and place in the oven for 25-30 minutes until golden brown.
Cool for a few minutes before serving with seasonal veg.