This can make 1 large pie or 2 small pies, it is worth freezing one

3Kg of diced rump steak
3 large diced onions
1 crushed clove of garlic
250 ml of red wine
500g of shortcrust pastry (can be bought)
300ml of good beef stock
1 egg
corn flour

Place steak onions, wine and stock and garlic into an oven proof dish and cook until tender. Then thicken stock with corn flour. Pile the meat into a pre-lined 27cm flan dish. Place the pastry top on and glaze with an egg wash. Place in a moderate oven, if the pastry browns before the meat is piping hot, cover with foil. It is a deep pie, so make sure it is piping hot.