This can make 1 large pie or 2 small pies, it is worth freezing one
1.5Kg 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
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.