posted December 16, 2011 03:47 PM            

Pour about 3 tablespoons of oil into a heavy-bottomed saucepan. Set over a low heat and gently fry the onion and carrots until soft. Add the garlic and cook for a further 2 minutes, before removing the vegetables from the pan using a slotted spoon.

Remove any fat or tough fibres from the meat before cutting it into large chunks. Add a further 3 tablespoons of oil to the pan and set it over a medium-high heat.

Remove any fat or tough fibres from the meat before cutting it into large chunks. Add a further 3 tablespoons of oil to the pan and set it over a medium-high heat.

When all the meat has been browned, return the vegetables, meat and any meat juices to the saucepan. Add the wine and herbs and bring to the boil. Reduce the heat, then season to taste and simmer very gently for 1½ hours. At this point, heat the butter in a small frying pan and briskly fry the mushrooms. Add a squeeze of lemon juice and stir them into the stew. Remove the herbs, season to taste and, if you have time, allow the stew to cool before continuing with the recipe.

Preheat the oven to 190°C/gas 5.
When you are ready to bake the pie, roll out the pastry to the same shape as your pie dish, but a little larger. Cut a ribbon from around the edge of the pastry and press it firmly onto the rim of the pie dish. Spoon in the beef stew, squash a pie funnel (if you have one) into the middle and brush the pastry ribbon with the mixture of beaten egg and milk (eggwash). Loosely roll the pastry onto the rolling pin and lift onto the pie dish. Using a fork, firmly press around the rim so that the layers of pastry are sealed together. Trim off the excess pastry. Prick the lid with a knife and brush with the eggwash. If you're feeling artistic, you can decorate the pie lid with leaves, mushrooms or roses, cut from the pastry trimmings.