Ingredients:

415g One Stop rump steak
180g One Stop mushrooms
2 One Stop mild onions, diced
375g ready rolled shortcrust pastry
150ml beef stock
1 tbsp One Stop olive oil

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Method:

1. Heat 1tbsp of the oil in a large pan and cook the beef for a few minutes until browned on all sides, remove with a slotted spoon and set aside. Add the remaining oil to the pan and cook the onions and mushrooms for 10 minutes. Return the meat to the pan and stir in the flour, cook for a minute then gradually stir in the stock

2. Bring to the boil, then turn down the heat to low, put on the lid and simmer for 1 hour 30 minutes, stirring occasionally.

3.Heat the oven to 190°C. Spoon the beef mixture into a pie dish and brush the edge with beaten egg. Top with the shortcrust pastry and trim, then press down well to seal the edges.

4.Brush the top of the pastry with the beaten egg and cut a small hole in the centre with a sharp knife. Place on a baking tray in the oven and cook for 20-25 minutes, until golden.

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