For the Filling

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1 tablespoon olive oil

1 onion (sliced)

300 g swede (cut macédoine)

300 g carrots (cut macédoine)

500 g diced beef 1.5inch dice

2 tablespoons cornflour

1 beef stock cube

700 ml boiling water

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For the Pastry

250 g self-raising flour

125 g shredded suet

¼ teaspoon salt or to taste

Cold water

1 egg (beaten)

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For the filling

1. Pre-heat your oven to 180C / 160C fan / gas mark 4 / 350F.

2. Place the olive oil and onions in a flameproof, ovenproof pan. Fry over a low heat, with the lid on, for 3 minutes, or until the onions are softened but not brown.

3. Turn the heat up to high and add the swede and carrots. Fry for 3 minutes, stirring frequently, until the vegetables are lightly browned.

4. Meanwhile, make a quick gravy by putting the 2 tablespoons of cornflour and the crumbled beef stock cube into a large jug. Add a splash of cold water and stir to make a smooth paste. Then add the boiling water slowly, stirring to ensure there are no lumps.

5. Pour the gravy into the pan, and then add the diced beef. Stir and bring to the boil.

6. Put the lid on the pan and put the pie filling into your preheated oven. Cook for 1 hour 30 minutes. (Check halfway through to ensure there is enough liquid in the pan – top up if necessary.)

7. At 15 minutes before the pie filling is ready, turn the oven up to 200C / 180C fan / gas mark 6 / 400F,

   For the Pastry

8. Start making the suet pie crust. Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

9. Add just enough cold water to make the mixture come together into a firm dough.

10. On a floured surface, roll the dough out until it is about 2cm (1inch) bigger than your pie dish all the way round. Place your pie dish upside down and cut round the dish using a knife – make your cut around 1cm (½inch) bigger than the pie dish. Keep the offcuts!

11. Remove the pie filling from the oven after the 1h30 is up. Carefully transfer the pie filling to a 26cm wide pie dish (with a rim). If your gravy is looking a little thick add a splash of boiling water to thin it out.

12. Crack an egg into a small dish and beat lightly with a fork. Using a pastry brush, brush the rim of your pie dish with the beaten egg and cover the rim with pastry offcuts.

13. Brush the pastry offcuts with beaten egg and then place the rolled out pastry circle on top of the pie and crimp the edges to attach the pie crust to the offcuts and make the pie look pretty. Trim off any overhang.

14. Finally, brush the pastry lid all over with the beaten egg. Then cut a small cross in the centre of the pie to allow the steam to escape.

15. Return the pie into the oven and cook for 30 minutes, or until the suet pie crust is a beautiful golden brown.

16. Serve with green vegetables and/or mashed potatoes.