John Torode's beef pie

Ingredients

• 50 g butter
• 2 small onions finely chopped
• 1 kg beef shin diced
• 75 g plain flour
• 750 ml beef stock
• 2 sprigs thyme
• 2 tbsp Worcestershire sauce
• a handful flat-leaf parsley chopped
• a grating nutmeg
• 500 g block puff pastry
• 1 egg beaten

Instructions

1. 1

   Melt the butter in a large casserole dish with a lid. Add the onions and cook over a medium heat until they’re soft and caramelised, about 10-15 minutes. Scoop out then add the beef and cook it over a high heat until browned all over (you might need to do this in batches). Add back the onions then sprinkle over the flour, stir and continue cooking for another 2 minutes. Gradually add the stock stirring constantly until the mixture boils and thickens. Add all the remaining ingredients. Cover the pan and simmer over a low heat for 1½ hours or until the beef is tender.

2. 2

   Heat the oven to 200c/fan 180c/gas 6. Spoon the filling into a large pie dish. Roll out the puff pastry and lay over the top. Press down and trim the edges then brush all over with beaten egg and prick a few holes in the top to let out the steam. Cook for 45-50 minutes until the pastry is golden and crisp.