Steak and Cheddar Puff Pastry Pie

A simple, traditional dish that can be enjoyed with this season's vegetables.

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   1. First make the filling. Trim the beef and dice, discarding any excess fat. Heat 2 tbsp oil in a large pan over a medium-low heat and fry the onion, celery and swede for 8-10 minutes until glossy and relaxed, stirring occasionally. Remove to a large bowl. Turn up the heat, add 1 tbsp oil, and sear the beef in four batches to colour on all sides, adding a little more oil as necessary.
   2. Return all the meat and veg to the pan, sprinkle over the flour and stir to coat well. Pour over the sherry, stout and beef stock, stirring well into a smooth sauce, and add the herbs and some seasoning. Bring to a simmer, cover and braise over a low heat for 11&#8260,,4-11&#8260,,2 hours or until just tender (it will continue cooking through the baking stage), stirring occasionally to prevent sticking. Remove the herbs, check the seasoning, and leave to cool.
   3. Preheat the oven to 220C/200C fan/gas 7. Thinly roll out two thirds of the pastry on a floured work surface and use to line the pie dish, leaving a little overhang.
   4. Fold the cheddar into the steak filling and tip this into the pie.
   5. Thinly roll the remaining pastry to make the pie lid. Brush the rim of pastry in the pie dish with the egg mixture. Lay the lid on the pie and trim the edges leaving a 1cm border for shrinkage. Press the edges together using a fork. Brush the pie top with the egg mixture, decorating if you wish with pastry shapes made using the trimmings, and brush these too.
   6. Bake the pie for 40-50 minutes until nice and golden and serve straight away.