Ultimate Kiwi pie

Preheat the oven to 160°C.

Roll the beef in seasoned flour.

Heat a frying pan over medium-high heat, add a dash of oil and brown beef in batches.

Transfer beef to an ovenproof casserole dish as you go.

Lower the heat and add another dash of oil to the pan.

Add the onion and cook until soft, then add the pumpkin and carrot slices.

Pour in the red wine, allow to bubble and reduce slightly.

Add the stock and tomatoes and stir well. Season.

Add to the casserole dish with the bay leaf.

Cover meat with a piece of baking paper, cut to fit.

Cover with lid and cook for 2½ hours, until the beef is tender.

Remove from the oven and thicken the sauce with a small amount of butter and flour paste (mix together 25g softened butter with 2 tablespoons flour until you have a paste).

Discard the bay leaf, add a splash of red wine vinegar and leave beef to cool completely.

Preheat the oven to 190°C.

Place the shortcrust pastry sheets, one on top of the other, and roll a little more to fit a 23cm pie tin, leaving the overhang.

Lightly prick the base with a fork.

Spoon in the cooled filling.

Brush the edge of the pastry with egg wash.

Roll flaky pastry out as above, to fit pie.

Place the pastry top on, cut away excess pastry and crimp the edges.

Make a few slits in the top with a knife for the steam to escape.

Brush the top with egg wash and place in the oven.

Cook pie for 45 - 50 minutes until the pastry is well browned and the filling piping hot.

Cut beef, pumpkin and carrot into 2.5cm pieces.

Finely chop 1 small onion.

Roll the beef in seasoned flour and brown in oiled pan.

Place chopped vegetables and bay leaf in the preheated slow cooker and stir.

Add the beef.

Combine the wine, 1/2 cup beef stock and crushed tomatoes, season and pour over the beef and vegetables.

Cook on low for 8-9 hours or on high for 4 1/2- 5 1/2 hours.

Thicken with a little butter and flour paste if necessary.

Follow instructions in method to create the pie.