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Season the beef and leave in the fridge over night or for at least 4 hours.
After this time brown the beef in a hot pan with a little oil then add the beef stock and cook with the lid on, on low for 2 hours (checking half way to make sure the liquid doesn't dry out)
After 2 hours add the pumpkin, cho cho, sweet pepper, carrot and scallions. Then cook with the lid on again for 1 hour or until the beef is soft and tender.
Remove 75% of the cooking liquid and add to a sauce pan (this can be used for gravy and thicken with corn flour to pour over the pie and mash once finished)
Add the mixed corn flour and water to the pan with the beef in, to thicken the sauce. Then leave to completely cool.
Make your patty pastry and place in the fridge until ready to use.
Once the pie filling is completed cooled. Divide the pastry into two and roll out both to 1cm thickness then line a pie dish using half the pastry.
Fill the pie, place the remaining half of the pastry on top. Using a fork seal around the edges and then prick the top of the pie generously.
Place the pie into a preheated oven at 170c/338f/gas mark ¾ and cook for 35-40mins or until golden brown.
Serve with creamy scallion mash and top with gravy.⁶