INGREDIENTS

• 1 tsp. Simply Better Organic Garlic & Herb Seasoning
• 50g Plain Flour, plus extra for rolling
• 1 Simply Better Twin Pack Irish Angus Casserole Beef Pieces
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Tin of Simply Better Italian Tomato Purée (140g)
• 200ml Simply Better Chianti Classico DOCG Campomaggio
• 1 Carton Simply Better Irish Made Angus Beef Stock
• 2 Heaped Tbsp. Simply Better Handmade Spiced Ploughman’s Chutney
• 1 Large Onion, chopped
• 2 Large Carrots, chopped
• 2 Packs Simply Better Irish Spring Onion & Black Pepper Sausages
• 500g Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
• 2 Simply Better Free Range Corn Fed Large Egg Yolks, lightly beaten
• Mashed Potatoes and Simply Better Irish Cabbage & Leek Gratin, to serve

METHOD

1. Preheat the oven to 160°C (320°F/ Gas mark 3). Add the sea salt mix to the flour in a bowl and use to coat the beef pieces. Heat a casserole pot or skillet pan over a medium heat and add half the oil. Quickly sear half of the beef until golden brown, turning regularly with a tongs. Transfer to a plate while you continue to cook the remainder in the rest of the oil. Add all the beef back into pan and then stir in the tomato puree. Sauté for 2-3 minutes until evenly combined.
2. Pour in the wine and stir with a wooden spoon to remove any sediment. Pour in the stock and add the chutney, onion and carrots. Bring to a gentle simmer, then transfer to the oven and cook for 3 hours or until meltingly tender but still holding its shape.
3. Carefully drain the meat through a colander set over a bowl to catch the gravy. Tip the beef and vegetable mix into a bowl and cool and chill both covered with clingfilm for a couple of hours or up to 2 days is fine.
4. Remove the sausages from their casings and mix with the beef and vegetables until well combined. Roll out half of the puff pastry on a lightly floured board to a circle that is about 28cm in diameter and place on a large non-stick baking sheet. Shape the beef and sausage mixture into a large dome shape, leaving a 3cm border. The dome should be about 6cm in the middle at its highest. Roll out the remaining pastry to a 31cm circle and use to cover the filling and base, brushing the edges with egg yolk to secure.
5. Using a small sharp knife, make a small slit on top of the pie and then carefully make a pinwheel shape around the pie, gently twisting the knife as you draw it down the pastry rim to make an attractive pattern. Mark scallops around the rim as well using the knife. Brush the pie all over with the egg yolks, being careful not to let it dribble down the edges of the pastry as this will prevent the pastry from puffing up and rising. Set aside to rest for 1 hour in the fridge or up to 4 hours is fine.
6. Preheat the oven to 190°C (375°F/Gas mark 5). Place the beef pie in the oven for 25 minutes, then reduce the oven temperature to 160°C (300°F/ Gas mark 3) and bake for another 55 minutes until cooked through and golden brown. Leave to rest for at least 10 minutes to allow the juices to settle. Reheat the gravy in a small saucepan, stirring occasionally. Cut the rested beef pie into slices and arrange on warmed plates with a quenelle of mashed potatoes and drizzle over a little of the gravy. The remainder of the gravy can be served at the table in a gravy boat. Put the cabbage gratin in a separate dish and place on the table so everyone can help themselves.

Neven's Top Tip: Make a double portion of the beef stew and then turn it into a hot pot with slices of blanched potatoes or use mashed potatoes for a cottage pie for later in the week.