Created by ImPat on November 21, 2016
Step 1: Combine beef and flour in a bowl.
Step 2: Heat oil in a saucepan over moderate heat and cook beef, in batches for 3 minutes or until browned and transfer to a heatproof plate.
Step 3: Add onion, garlic, carrot and parsnips to pan and cook and stir for 4 minutes or until onion is soft and then add tomato paste, crumbled stock cubes and boiling water and bring to the boil.
Step 4: Return beef to the pan and reduce heat, simmer, covered for 1 hour and then add potato and simmer, covered for a further 45 minutes or until beef and potato are tender and stir in thyme and cool for 15 minutes.
Step 5: Preheat oven to 180C/160C fan forced.
Step 6: Spoon beef mixture into a 2.5 litre (10 cup) rectangular ovenproof dish.
Step 7: Roll pastry out between sheets of baking paper until 5mm thick and large enough to fit over dish.
Step 8: Brush edge of dish with egg, top with pastry and trim any excess pastry, press edges to seal,
Step 9: Using a small, sharp knife, cut 6 slits approximately 3cm long into top (this will allow steam to escape),
Step 10: Re-roll remaining pastry until about 5mm thick and using a leaf shaped cook cutter, cut leaves from pastry and decorate top of pie with leaves and brush with remaining egg.
Step 11: Bake for 50 minutes or until pastry is golden brown.