Steak Pie

1 tbsp (15ml) of vegetable oil

Heat the oil in the base of a large, heavy-bottomed pot or Dutch oven; then add the onions and fry for about 3 minutes, or until just soft.

1 large Scottish onion finely chopped (or one fairly small Alberta Onion ground fine)

1 lb (454g) of stewing beef or beef skirt,

cut into bite-sized pieces

3 tbsp (45g) of plain flou

Season the flour with a little salt & black pepper; then coat the pieces of beef in this.

pinch of black pepper

pinch of salt

enough stock to cover the meat

Pour over beef and stir in black pepper

1 Tablespoon black pepper

Bring the mixture to a boil and then cover the pot. Transfer to the oven and cook slowly at 300°F (150°C) for 2 hours. Check the dish after 1 hour and then after a further 30 minutes to ensure that it is not drying out and add more water to the pot if necessary.

8 oz (225g) beef sausages

cut up each beef sausage into three pieces and add them to the casserole. Top-up the liquid level, replace the lid and return it to the oven to cook for a further 60 minutes. Stir the pot after 30 minutes.

Remove the pot from the oven and carefully pour the beef mixture into an oblong pie dish or 8 x 12" (20 x 30cm) casserole dish.

1 lb of puff pastry for the lid

Roll out the pastry into an oblong approx 10 x 14" (25 x 35cm). Cut off a 1" (2.5cm) strip all round and use this to line the edge of the dish with a border of pastry. Then place an inverted egg cup in the middle of the dish (this helps keep the pastry lid up).