FOR THE FILLING

Heat the oil in a pan and seal the diced beef. Add the chopped onion and gradually stir in the flour. Then add the tomato purée, Henderson’s Relish and stock. Season the mixture with salt and pepper before adding the potatoes.

Simmer for 1 hour or until the beef is tender. Allow the filling to cool while make the pastry, and then transfer into pie dishes.

FOR THE SHORTCRUST PASTRY

Season the flour with salt and then rub in the margarine so the mixture looks like breadcrumbs. Gradually add water until the pastry comes together into a smooth ball. Rest in the fridge for 20 minutes before using.

Roll out the chilled pastry to make lids for the pies, lay these over the filling and crimp the edges to seal them. Brush the lids with beaten egg then bake in the over at 180°C for 30 minutes or until the pastry is golden brown.

Preparation time: 20 minutes

Cooking time: 1 hour 30 minutes