Mary Berry's Highland Pie

Ingredients

• 1 kg diced beef
• 2 onions, sliced
• 3 sticks celery, sliced
• 2 cloves garlic, grated
• 1 tbsp chopped thyme
• 500 ml red wine
• 300 ml beef stock
• 1 tbsp tomato purée
• salt and pepper
• 50g plain flour
• Egg wash
• 375g ready-made shortcrust pastry
• 50g plain flour
• Egg wash

Instructions

1. Preheat oven to 180 degrees Celsius (160 fan/gas mark 4).
2. Season the beef with salt and pepper.
3. Heat oil in a large, heavy-based pan or casserole dish.
4. Add the beef and brown it on all sides.
5. Remove the beef and set aside.
6. Add the sliced onions and celery to the pan and cook for 5-10 minutes until softened.
7. Stir in the grated garlic and thyme and cook for another minute.
8. Return the beef to the pan.
9. Stir in the tomato purée and cook for 1 minute.
10. Pour in the red wine and beef stock, scraping any bits from the bottom of the pan.
11. Bring to a simmer, then reduce the heat, cover and cook gently for 3 to 3.5 hours, or until the beef is very tender.
12. Remove the lid for the last 30 minutes of cooking if the gravy is too thin.
13. When the beef is tender, check the seasoning and set aside to cool slightly.
14. Line a pie dish with the shortcrust pastry.
15. Pour the beef filling into the pastry-lined dish.
16. Brush the edges of the pastry with egg wash.
17. Cover the pie with the puff pastry lid, trimming any excess.
18. Crimp the edges to seal and cut two small vents in the top.
19. Brush the top with egg wash.
20. Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.
21. Let the pie stand for 10 minutes before serving.