utensils

medium saucepan with a lid oven proof, knife, spoone, pastry brush.

flour the meat sprinkle flour over the meat mix in well hands

preheat the oven to 200oc/400of gas mark 5 or 6

cook the meat, once Browned add the beef stock and add salt and pepper stir well and cover with a lid, turn down the heat to simmer cook for

fry the meat,heat the saucepan with veg oil on a medium heat. add onions and meat stir in well and allow to Brown for 3/5 mins

cook the meat once browned add the beef stock add salt and pepper stir in well and cover with a lid, turn the heat down to simmer. cook for 30mins on a low heat

transfer go a oven proof dish once the meat is cooked remove from stove and add fresh parsly then pour into a oven proof and spread evenly

lay the pastry, unroll the pastry and lay it over the dish push down the pastry with finger tips it is known as crimping then with a sharp knift cut away the excess pastry then coat the pastry with the beaten egg

bake, place the pie in the middle of the oven and bake for 20/30 mins

remove and serve, when golden brown remove from the oven and serve when still hot, why not serve with new potatoes and vegetables