You can make this beginning to end in a Dutch oven but I like to use my 12″ saute pan. If you are feeding a crowd, you can also make your “filling” the day before, refrigerate then reheat in the oven for about 30 mins and then add your pastry for the last 30 mins. Mushrooms are also optional.

• 1 large onion, finely chopped
• 1 lb beef (sirloin tip or similar), chopped (big) bite size bits
• 1 lb beef or pork sausages (I use breakfast style sausage)
• 3 tbsp plain flour
• 1 tsp marjoram flakes
• 2 cups beef stock (bouillon cube)
• Salt and freshly ground black pepper
• Oil to fry
• Puff pastry for top (Tenderflake is fine)
• 1 gravy packet (optional)

Directions:

1. Heat a little oil in a large sauté pan and fry off the onions for a couple of minutes.
2. Add the beef, sprinkle the flour over top and season with pepper and marjoram. Sauté until brown.
3. Add beef stock then top up with boiling water until the meat is covered. Add a decent amount of freshly ground black pepper. Put the lid on the pan and simmer for about an hour. Add water as necessary, don’t let it dry out.
4. Chop each sausage into bite-sized pieces and add to the pan. Check water levels again and simmer for another 30 mins.
5. At this point your pie filling is essentially done. If you have a thicker, gravy-like consistency and are happy with the flavour, transfer it to a casserole or Dutch oven. If necessary, you can add your packet of instant gravy which will enhance flavour and also thicken your gravy further.
6. Roll out the puff pastry, add your pie bird to the centre of the dish (if you have one) and cut a small “X” in the middle of you pastry. Cover the top of your pie with pastry (cut/shape as necessary).
7. Brush the pastry with milk and bake in a 350F oven until your pastry is cooked (about 30 mins).