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I love this pie; it is a proper beef pie with gorgeous gravy and masses of flavour, guaranteed to satisfy.

SERVES 6

1.5kg (3lb 5oz) chuck stewing or braising steak, cut into 4cm (1½in) cubes

30g (1¼oz) plain flour, seasoned with salt and pepper

4 tbsp olive oil

115g (4oz) pancetta, cut into little sticks

½ bottle full-bodied red wine, Merlot or Burgundy

300ml (10fl oz) beef stock

1 bouquet garni (see tip)

salt and freshly ground black pepper

20 pearl (or ‘button’) onions, peeled and trimmed

225g (8oz) button mushrooms

30g (1oz) butter

salt and freshly ground black pepper

1 egg, beaten

450g (1lb) good-quality butter puff pastry

Preheat the oven to 220°C (425°F/Gas 7). Coat the beef cubes thoroughly with the seasoned flour. Heat half the olive oil in a large saucepan on a high heat. Use an oven-proof saucepan with a tight-fitting lid. Fry the pancetta in the oil until browned, remove it from the pan, add the meat and fry, adding a little more oil if necessary, in batches, putting in just as many pieces as will cover the bottom of the pan until browned. Set the meat aside with the pancetta.

Reduce the heat to medium, pour in half of the wine and bring to the boil, using a wooden spoon to scrape up the gubbins that have stuck to the bottom. Return the meat and pancetta to the pot. Pour in the rest of the wine and just enough of the stock to leave the top halves of the uppermost pieces of meat showing above the liquid. Add the bouquet garni, stir and season with pepper. Pop the lid on the saucepan and simmer in the oven for 1½ hours.

Meanwhile, simmer the onions in a small pan in the remaining stock for 5 minutes. Remove the onions and discard the stock. Fry the onions and mushrooms gently in the rest of the oil and butter for 10 minutes, and then set aside until needed. Once the meat has finished simmering, remove the bouquet garni and stir the onions and mushrooms through. Taste for seasoning.

Spoon the mixture into a pie dish, ensuring the meat is piled high in the centre to support the pastry. Brush the rim of the pie dish with a little of the beaten egg. Roll out the pastry and cover the pie. Trim the pastry around the edge, and press to seal with a fork around the rim. Cut a hole in the top to let steam escape and brush the pastry all over with beaten egg. Place the pie in the oven and cook for 30 minutes.

I like to serve with mashed potatoes and buttered Savoy cabbage.

Tip: Bouquet garni can be bought ready made in various forms, but I use a couple of sprigs of fresh parsley, rosemary and thyme and a couple of bay leaves tied together with kitchen string.