Chunky beef and onion pie

1 Preheat the oven to 200°C/fan 180°C/gas 6. Coat the beef with the flour and set aside.

2 Heat half the oil in a large frying pan over a medium-high heat. Add half the beef and cook, stirring, for 5 min, until browned. Transfer to a plate. Repeat with the remaining oil and beef.

3 Add the shallots, carrot, celery and rosemary to the pan and cook, stirring, for 5 min, until the vegetables start to soften. Add the beef, stock, tomatoes, Marmite and paprika and bring to the boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 1 hr. Remove the lid and cook, stirring occasionally, for a further 30 min, until the sauce thickens. Remove from the heat and cool.

4 Grease a 22cm loose-bottomed deep cake tin with the spray oil and put on a large baking sheet. Line the tin with one pastry sheet, pressing it gently into the sides of the tin, leaving any excess overhanging the sides. Brush the inside of the pastry with some beaten egg (this forms a waterproof barrier), leave for a few min, then fill with the cooled filling. Brush the second sheet of pastry with egg, then put it, egg side down, over the filling. Crimp the edges together to seal, then trim off any excess pastry. Brush with egg, sprinkle with the poppy seeds and bake for 40–45 min, until golden.

5 Remove the pie from the oven and leave it to stand for 5–7 min before serving with the peas.