Hearty Beef Pie

Step 1: To make filling, heat 2 tablespoons oil in a large, flameproof casserole dish (16-cup capacity) over a high heat and add beef in three batches and cook, turning occasionally, until browned and then remove from heat and reduce heat to medium.

Step 2: Add remaining oil to same pan with onions, carrot, celery and garlic and cook, stirring occasionally, for about 3 minutes, or until onions are soft and then add paste and flour and stir for 30 seconds and then return beef with stock and balsamic and bring to a boil and cover with lid.

Step 3: Cook in a moderately slow oven (160°c) for about 1 hour, 30 minutes, or until beef is tender and sauce is thickened and then transfer to a bowl and refrigerate, covered, until cold.

Step 4: Grease a 23cm round cake pan, 4cm deep (base measuring 21cm).

Step 5: Join two pastry sheets together at different angles and roll out large enough to line base and side of pan.

Step 6: Lift into pan and spoon in filling and top with remaining pastry sheet and twist and turn pastry edge to seal.

Step 7: Cut a small cross in the centre and cook in a very hot oven (220°c) for 20 minutes and then reduce oven to hot (200°c) and cook for a further 30 to 35 minutes, covering loosely with foil if over-browning, or until pastry is golden.

Step 8: Remove and stand for 15 minutes before removing from pan.

Step 9: Serve with mushy peas.