Steak and mushroom pie: hearty food for cold days

1 Place the olive oil in a wide heavy-based frying pan. Fry the beef in batches until golden.

2 Add the onion and a little more oil if needed. Cook till the onion has softened then add the flour.

3 Stir everything until coated and leave to cook for a minute before adding the brandy or red wine. You could also use a splash of stock here instead.

4 Tip everything into a heavy-based saucepan. Add the mustard, tomato puree and gradually add the stock, stirring to avoid lumps. Leave this mix to come to a simmer.

5 Meanwhile fry the mushrooms in a little oil in the frying pan until they become a little golden at the edges.

6 Add these to the beef. Season well with pepper. You may need a little salt too depending on how salty your stock was.

7 Simmer for 60-90 minutes until the beef is tender, leave to cool slightly.

8 Preheat the oven to 200 degrees. Place the pie filling into a 1.5-litre ovenproof dish. Brush the edge if the dish with egg. Top with the sheet of ready-rolled puff pastry.

9 Crimp the edges and create a few cuts in the middle for steam to escape.

10 Brush with egg wash and bake for 30-40 minutes until puffed up and golden. Serve with mash and greens.