Method

1. Place the flour and steak pieces in a plastic zip lock bag and season well with salt and pepper. Toss the bag so that the flour coats the meat, then remove the meat from the bag

2. Heat the oil in a large pot on a medium heat. Brown and seal the beef on all sides

3. In the same pot, fry the onion, carrots and celery stick until soft and golden brown

4. Add the mushrooms and peas with the garlic and fry for 5 minutes before adding the paprika and herbs

5. Pour the stock into the pot. Bring to the boil then reduce the heat

6. Cover the pot and allow the stew to simmer gently for 1 hour. Stir occasionally and add more stock if necessary

7. When the meat is tender, remove the lid and leave to simmer gently for 20 minutes on a low heat to allow the sauce to thicken and reduce

8. Transfer the beef stew to a pie dish then cover with the puff pastry

9. Brush the pastry with the beaten egg. Cut a slit at the top of the pie to allow the steam to escape

10. Place in the oven and bake for 25 to 30 minutes at 200°C / 180°C Fan/ Gas 6 until the pastry is cooked through and golden brown

11. Remove and allow to rest for 10 minutes before serving