We start by sautéing seasoned chuck steak in olive oil, dusted with flour, until golden brown. Next we add the sautéed onion, garlic, carrot, thyme, Worcestershire sauce and stock. Then cook low and slow in the oven until tender.
We top the pies with a butter puff pasty. Then snap freeze them to keep the pastry at its best.
To cook; Preheat oven to 200 degrees. Place the pie on a tray and cook for about 30 minutes until the top has puffed up. Then lower the temperature to 180 degrees and cook for a further 45 minutes (approx) until the filling is bubbling through the pastry and the top is golden. Cover if the top if colouring too quickly.
Serve with some steamed green vegetables and mashed potato..