Additional Ingredients

125 grams	Butter cold
225 grams	Plain White Flour (Allinson Nature Friendly)
0.50 tsp	Salt
150 ml	carton sour cream

How to make Traditional Steak Pie

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1. In a flameproof casserole, heat 1 tbsp oil Season the beef, then fry half the meat in the pan until well browned. Remove from the pan and set aside. Repeat with the remaining beef, adding more oil as needed. Set aside.
2. Add the onion to the pan and fry for 2-3 minutes. Add the garlic and sprinkle over the flour. Stir well. Return the steak to the pan with the Worcestershire sauce, tomato puree and herbs. Add the mushrooms and carrots.
3. Pour on enough of the stock or wine to just cover the meat. Bring to the boil. Cover and cook slowly, for 1 1/2 hours or until the meat is tender and the gravy thick. Adjust seasoning if necessary. Allow the filling to cool completely.
4. Meanwhile, make the pastry. Cut the butter into cubes and place in a food processor with the flour, salt, whiz until the mixture looks like breadcrumbs (or rub the butter into the flour with your fingertips.) add the sour cream and blend until the mixture forms a soft dough. Turn out onto a lightly floured work surface and pat into a smooth ball. Chill for at least 30 minutes,
5. Preheat the oven to 190°C, gas mark 5. Roll out the pastry to about 4mm thick. Cut a 1cm-wide strip. Brush the rim of a 1.2-litre pie dish with beaten egg and press on the pastry strip.
6. Tip the cooled meat into the pie dish. Brush the pastry rim with beaten egg. Top with the pastry lid, trim the edges and press the rim to seal. Cut a cross in the top and bake for 30-40 minutes or till golden. (cover with foil if the pastry begins to brown too much. Serve immediately.

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