Ideal for a Father’s day feast! For the full menu click here

Serves 4

2tbsp olive oil
700g stewing steak, cubed
2 red onions, peeled and chopped
200g leek, trimmed and sliced
3tbsp plain flour
500ml beef stock (made with 1 stock cube)
100g Stilton, crumbled
250g chestnut mushrooms, quartered
500g pack shortcrust pastry
1 medium egg, beaten
1tbsp poppy seeds
1tbsp sesame seeds
Steamed Tenderstem broccoli, mini carrots and new potatoes, to serve

1 Heat 1tbsp oil in a large non-stick saucepan, fry the steak for 3-5mins, until browned, remove from the pan and set aside.

2 Heat the remaining oil in the saucepan, add the onion and leeks and cook for 3-5 mins until softened, then return the steak with any juices and mix well.

3 Stir in the flour and cook for 1 minute. Gradually pour in the stock, stirring, season to taste. Bring to the boil, cover and simmer very gently for 1 hour 30mins until the meat is tender, stirring occasionally to make sure the mixture isn’t sticking to the bottom of the pan.

4 Remove from the heat, stir through the Stilton until melted, then stir through the mushrooms. Set aside and allow to cool.

5 Preheat the oven to 200’C, fan 180’C, gas mark 6. Spoon the steak mixture into a 1.5L rectangular oven-proof dish. To make the pastry lid, roll out the pastry to the thickness of a £1 coin, and cut out a rectangle large enough to cover the dish. Reserve the trimmings.

6  Dampen the edges of the dish, then press strips of pastry from the trimmings onto the dampened edges, brush with water, cover with the pastry lid, then press the edges to seal. Use the remaining trimmings to make shirt and tie shapes. Secure into place with a little water. Cut a couple of slits along the ‘tie’ for steam to escape.

 

7 Brush the ‘tie’ with the beaten egg and decorate with the poppy and sesame seeds, then brush the ‘shirt’ with the remaining egg and place on a baking sheet and bake for 30-35 mins until the pastry is golden. Serve with the steamed vegetables.