Heat half the oil in a large casserole pan. Cook the beef, in 2 batches, for 7 – 10mins until browned all over. Remove from the pan and set aside. Add the vegetables to the pan and cook for 5 mins until soft.
Stir in the flour until well coated.
Crumble in the stock cube, then return the beef to the pan and top up with water if necessary. Cover and simmer for 1½hrs until the beef is really tender. Then leave to cool. Can be made up to 2 days in advance and stored in the fridge.
Preheat the oven to Gas mark 6/200°C/Fan 180°C. Spoon the beef and enough juice to cover it, into a large pie dish.
Place the pastry on top and cut away any excess with a sharp knife. Then use your fingers to crimp around the edge of the pie. Make a small slit in the centre of the pie for air to escape. Brush all over with the egg.
Cook for 30–40 minutes until golden and crisp. Heat any remaining beef liquid and serve alongside with some mash and greens.
McColgan's Steak & Gravy Pie- Chunks of tender beef in a rich gravy with delicious golden puff pastry 1.Oven bake for 10-15 mins 2.Serve with veg, mash & chips