Start this meat phase late morning if you want the pie to be ready by late afternoon

Boil the shin meat until its tender (falling off the bone) this may take hours if you don't have a pressure cooker. Please note that you can use whatever beef meat, I just had this in the freezer.

Pre heat an oven to 180 degrees (c)

Add a little bit of salt to the meat but be careful because if your gravy powder has salt in it, you'll over salt the pie.

Once the meat is tender, remove it from the heat and with your hands remove the meat from the bone (skip this step if you have boneless meat) the bone must can be discarded and the meat should be placed back into the bone pot.

In a jug add the gravy powder to boiling water and mix until the gravy thickens.

Add the onion to the gravy

Add the gravy to the meat and stir continuously

flatten the puff pastry using a roller pin.

Cut the pastry into 2 equal pieces

In a greased pan, add the bottom layer of the pastry to the pan. Make sure all air bubbles are removed.

then add the meat to the pastry

add the top layer of meat to the pie and egg wash the pastry.

add to the oven for 30-40 minutes or until golden brown on top

remove from the oven and let it set before serving. If it's too hot, the gravy will pour out of the pie slice.