FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Pre heat your oven to 200°c.

In a large deep pan add the oil ,heat and chuck in the onion, mushroom, celery and courgette and carrot, then gently fry for about 10 minutes until softened. Add the mince, breaking up and brown all over ,add the marmite and Worcester sauce and stir through, then add the stock, bring to the boil and simmer until thick and juicy (around 20 mins) add 2 tsp of bisto at the end and mix to make it a little darker and thicker if you like.

Leave to cool slightly.

Take out a large oblong baking dish and fill it with the mince mixture, levelling it out with the back of a spoon.

I roll the shortcrust pasty and lay over the top of the baking dish, then let it fall all over the pie mix but let some hang over the edges, removing the excess with a knife. Use a pastry brush to spread the egg wash evenly all over the pastry lid, poke a few holes in the top then bake for around 25 minutes or until golden.