Steak and Mushroom Pie

Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort.

415g casserole steak, cut into bite sized pieces
180g Finest oak smoked lardons
180g white mushrooms, thickly sliced
2 mild onions, diced
375g Tesco Lighter Ready Rolled Shortcrust Pastry
In your kitchen cupboard
2 tbsp olive oil
2 tbsp plain flour
250ml beef stock (make up from stock cube)
1 egg, beaten

Heat 1tbsp of the oil in a large pan and cook the beef and lardons 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. Bring to the boil, then turn down the heat to low, put on the lid and simmer for 1 hour–1 hour 30 minutes, stirring occasionally.
Heat the oven to 190°C, 170°C fan, gas mark 5. 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.
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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.