Sprinkle some flour over the cube meet and mix well together with your hands

Place the pan on a medium heat and add the oil allow. Allow to warm through and once warm and the flowered meat and onions. Stir altogether with the spoon and allow the meat to brown which will roughly take 3 to 4 minutes

When the meat is nicely browned add the carrots. Then season with salt and. Stir it all together and bring it to the boil. Add all the other ingredients except the pastry, stir once more and cover with lid. Turn the heat down to a simmer. Cook roughly for one hour until meat is tender.

During the last 15 minutes of cooking the meat turn on the oven and heat to 220°C.

At the parboiled potatoes to the cooked meat and stir them with your spoon.

Carefully pour the pan of meat into an oven proof dish in smooth it over with your spoon

Lay the pre-roll pastry over the dish, then continue to crack down the pastry at the edges with your fingertips slice off any excess pastry and make several slits with your knife to help the pie breeze. And generously brush with the beaten egg wash to help it brown. You can use the cut-off pastry to make decorative. Shapes to put on top of the pie