Rustic steak and mushroom pie

Preheat the oven to 160°C.

Place a large cast iron casserole dish on a medium/high heat. Add the olive oil to the casserole dish.

Toss the beef in the flour and seasoning.

Cook the beef in batches until browned and set aside.

Add the onion and garlic, cooking until softened.

Then add the mushrooms and sauté for another couple of minutes.

Return the beef to the dish, along with the Restore Beef Bone Broth, red wine, bay leaf and thyme leaves.

Bring up to a simmer, then cover and place into the preheated oven and cook for 2 hours until the beef is meltingly tender.

Combine the cornflour with 1/4 cup of water in a small bowl.

Remove the beef from the oven and add the cornflour mixture, stirring on a low heat until the mixture has thickened.

Place the pie filling in the fridge to cool completely.

Heat the oven to 200°C.

Place the flour into a food processor along with the butter and salt.

Pulse until the butter is incorporated.

Add the water, little by little, until the pastry begins to clump together.

Turn the pastry out onto a floured surface and bring together, kneading with your hands.

Form a ball and place into the fridge to rest for at least 15 minutes.

Grease a 22cm pie dish with butter.

Cut the pastry in half and roll out one half to line the bottom of the pie dish.

Spoon in the beef mixture.

Roll out the other half of the pastry.

Brush the edge with egg and place the second round of pastry on the top of the pie, sealing around the edges by pinching the pastry together.

Brush the top of the pie with the egg wash and prick with a knife to enable the steam to escape.

Place the pie into the oven and bake for 30 - 45 minutes until the pastry is golden and the pie is heated through.