2-3 beef stock cubes added to at least 1 litre of hot water
A dash of Worcestershire Sauce
A squeeze of tomato sauce/ketchup
A squeeze of brown/HP sauce
Salt and freshly ground pepper, to taste
For the pastry
225g/8oz ready-rolled puff pastry
1 egg, beaten
Step 1 : Dust
Dust the cubed steak with the seasoned flour.
Step 2 : Heat
Heat the oil in a large heavy-bottomed pan and fry the meat in batches (not too much at a time), stirring frequently, until browned on all sides. Take out and drain on kitchen paper.
Step 3 : Add
Add the onions and butter to the pan and fry for about 10 minutes.
Step 4 : Return
Return the meat to the pan and add the stock and sauces.
Step 5 : Reduce the heat
Reduce the heat and simmer gently for an hour and a half or until the meat is tender. Add more water if you think there is not going to be enough gravy for both the pie and to be served on the side. You can also put the meat mixture in the oven at 160C/140C(fan)/Gas Mark 3 for about 2 hours.
Preheat the oven to 220C/200C (fan)/Gas Mark 7.
Transfer the meat mixture to an ovenproof dish making sure that the meat has enough gravy to cover it, but so that the pieces are not swimming in it. The rest of the leftover sauce is to be served separately as gravy.
Line the rim of the dish with a thin strip of pastry then brush with the egg wash. Cover the pie with the rest of the pastry, pressing down so that the edges seal and trim. With the trimmings of the pastry, you can decorate the pie with leaves or the numbers of the New Year! Make a few holes in the centre of the pie by pricking with a fork (this lets the steam escape and stops the pastry getting too soggy), then brush with more beaten egg.
Transfer to the oven and cook for about an hour. If the pastry gets too brown, cover it with foil. Serve hot and with extra gravy on the side.