Ingredients :-

500g (1lb 2oz) of Hellifield Highland Beef for stewing trimmed and cut into cubes..
A good cooking oil either Olive Oil or Sunflower oil
1large Onion, chopped.
3 grinds Black Pepper.
Good pinch of Salt.
1 tablespoon of Flour.
1 dessert spoon of Tomato puree.
1/2 bottle of Red Wine.
125m1 (5f1 oz) water mixed with 1 Herb stock cube.
1 Desert spoon of Cornflour.
250g (9oz) mixture of cooked diced Carrot, Parsnip and Peas.
1/2 packet frozen Filo pastry, defrosted.
Melted Butter.

Instructions :-

1. Heat 2 tablespoons of oil in a pan and cook the onions until golden brown. Remove from pan and reserve.

2. Toss the cubed Hellifield Highland Beef in the flour, salt and pepper.

3. Heat 2 tablespoons of oil in a pan and brown the cubes of meat until sealed on all sides. Next add the red wine, water, stock cube and tomato puree, bring to a simmer and transfer to a casserole dish, cover and cook in the oven for 2 hours at gas mark 4, 150°C. Thicken the gravy by adding a dessert spoon of cornflour mixed with 2 dessert spoons of water.

4. Cook the carrots, parsnips and peas. Place the meat and vegetables into a pie dish.

5. Cut the filo pastry into 3" squares and scrunch the squares one at a time and line up side by side covering the entire surface of the pie dish. Brush with melted butter.

6. Bake for 25<30 minutes at gas mark 6, 200°C until golden brown. Enjoy!