750 g (1.5lb) chuck steak (diced)
2 carrots
1 onion skinned and sliced
125 g (4oz) button mushrooms
250 g (8oz) pkt frozen puff pastry
2 level Tbs flour
400 ml (¾ pt) beef stock
seasoning
beaten egg to glaze

Method

1. Coat meat with seasoned flour, put into large saucepan with onion, carrots, mushrooms and stock. Bring to boil, reduce heat and simmer for 1½- 2 hours until meat is tender. Season to taste.
2. Alternatively put everything into a slow cooker on low for at least 8 hours, check meat is tender after this time.
3. Once cooked, leave to cool. Roll out pastry to about eighth of an inch line 2pt pie dish (or flan dish) bottom and sides.
4. Strain the meat etc saving the liquid and put into pie base, add some of your saved liquid, don't make it too sloppy though. (Save
   rest of juices for further stock or put in as gravy for another meal.)
5. Roll out the rest of the pastry, not too thick again and cover your filling. Seal together top and sides by dampening pastry with a little water on the join. Knock up edges.
6. Brush top of pie with beaten egg. Make fork holes across top of pie cover.
7. Cook in oven, middle shelf on 220°C/Gas mark 7 for approx 20 minutes or until pastry is golden in colour.
8. Serve with vegetables such as broccolli, cauliflour, peas or cabbage and boiled or mash potatoes. Yummy!
   

For more recipes and a list of suppliers of quality Dartmoor meat

www.meatdartmoor.co.uk