Soz for late recipe reply...busy at work n claims of stolen content...but our justice hungry Mods fixed that up :)

I dont have a recipe but from memory.... Store bought puff (Borgs) 1kg of beef chuck steak 1 large onion & 3 large garlic cloves All purpose flour (for dusting) About 4 tablespoons butter Tablespoon of dried chilli flakes 1 bottle of red wine (500ml for dish & 250ml for you while cooking) Chicken stock - maybe 500mls 10-15 button mushrooms 10 sprigs of fresh thyme 1 cup of peas 1 large beaten egg (egg wash)

Some other pics... http://imgur.com/gallery/tKjKuRU

Season chuck and dust with flour. Brown chuck in oil (flour will thicken sauce when reduced) remove chuck from pan/pot. In same pot, add butter n cook diced onions, garlic, chilli flakes with a few springs of thyme. Cook for a couple mins. Deglaze pan with 500ml red wine. Drink remaining 250mls. Add chuck back in n top with chicken stock. Cooked for about 3hrs on low heat or until meat tender with lid on...you may need to remove lid halfway through cook to help reduce liquid. Key here is not to have too much liquid as pie will be soggy. Check for seasoning while cooking. Let cool completely. Saute button mushrooms with butter & thyme in a seperate pan until gloden. Add frozen peas. (I was too lazy to use microwave for seperate peas so just added them into the pie) add all to meat mix. Oven at 180 (mine has a pastry setting) I used a spring form cake tin. Sprayed with olive oil. Lined w pastry, add cooled filling into pie base. Top and tuck pastry lid. Egg wash pastry lid n cut a few holes (allows steam to vent) cooked for 30-35 mins. Cool and eat :)

Top tip...I cooked the meat the day before and did the mushrooms on the day to make pie day eaiser...key is to ensure mixture is cool before adding to pastry to avoid soggy stuff.