Ingredients 

2 tbsp olive oil
140g pack cubed pancetta
1kg braising steak, cubed
4 tbsp plain flour
1 bottle red wine
2 x beef stock cubes
2 x medium carrots, diced
200g frozen peas
100 chopped mushrooms
4 thyme sprigs
600g whole shallots
2 tbsp redcurrant or cranberry jelly
1 tbsp red wine vinegar
1 egg yolk
For the mustard crust
350g plain flour
1 tbsp English mustard powder
200g butter, frozen

Method

  1. Heat half the olive oil in a large pan and cook the pancetta for a few minutes until golden. Remove pancetta from oil with a slotted spoon and set aside.
  2. Dust the steak with the flour, then brown in the hot pancetta oil.  Do this in two batches so you have more room in the pan.
  3. Return all the steak to the pan along with the pancetta.
  4. Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hours until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
  5. Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots, carrots and mushrooms together. Spread out on a baking sheet and roast for 45 minutes until soft and golden brown.
  6. To make the pastry crust, sift the flour and mustard powder into a large bowl.  Coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 minutes.
  7. Stir the roasted shallots, jelly and vinegar into the beef mix and season to tase.  Spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.
  8. Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential.
  9. Mix the egg yolk with a little salt, then brush over the top of the pastry.
  10. Bake for 30 minutes or until the pastry is crisp and golden

If you’re baking this after the filling has cooled down then make sure the filling is hot right the way through before serving.