John Torode's beef pie

Melt the butter in a large casserole dish with a lid. Add the onions and cook over a medium heat until they’re soft and caramelised, about 10-15 minutes. Scoop out then add the beef and cook it over a high heat until browned all over (you might need to do this in batches). Add back the onions then sprinkle over the flour, stir and continue cooking for another 2 minutes. Gradually add the stock stirring constantly until the mixture boils and thickens. Add all the remaining ingredients. Cover the pan and simmer over a low heat for 1½ hours or until the beef is tender.

Heat the oven to 200c/fan 180c/gas 6. Spoon the filling into a large pie dish. Roll out the puff pastry and lay over the top. Press down and trim the edges then brush all over with beaten egg and prick a few holes in the top to let out the steam. Cook for 45-50 minutes until the pastry is golden and crisp.