Ingredients

• Salt and pepper, to season
• 1 tbsp flour
• 200g stewing beef steak
• 6 sausages, cut into chunks
• 1 tbsp cooking oil
• 2 onions, sliced
• 4 garlic cloves, chopped
• 850ml beef stock
• 2 bay leaves
• Dash of Worcester sauce
• 1 tbsp parsley
• Cornflour paste (1 tbsp cornflour mixed with 2 tbsp cold water)
• 1 packet puff pastry
• 1 egg, beaten, to glaze
• 4 carrots
• 1 tbsp oil
• 1 tbsp honey
• 750g potatoes

Method

1. Add some salt and pepper to the flour, then use the seasoned flour to dust the beef and sausage.

2. Heat the oil in a large pan and add the meat. Brown on all sides before removing with a slotted spoon. Place the meat to drain on kitchen paper.

3. Add the onions to the same pan and coat in the oil, cooking until they soften.

4. Add the garlic, then add a little stock and scrape the pan of the floury meaty bits, which will thicken out the liquid.

5. Add the meat back into the pan as well as the remaining stock, bay leaves and Worcester sauce. Season with salt and pepper.

6. Pour the mixture into the slow cooker, cooking on low for 8–10 hours or cook in the oven for 4 hours at 170°C/Fan 150°C/Gas 3.

7. Once cooked, stir through the parsley, and thicken the meat juices with the cornflour paste before pouring the mixture into a pie dish.

8. Heat the oven to 200°C/Fan 180°C/Gas 6 and roll out the pastry so it’s large enough to lay over the steak and sausage mix. Brush the pastry with the beaten egg then bake for 20 minutes or until the pastry is golden brown.

9. Cut the carrots into 1 inch chunks.

10. Mix the oil and honey together. Coat the carrots in the mix.

11. Put in the air fryer at 200c for 10 – 12 minutes until soft in the middle and crisp on the outside. Or cook in the oven at 220c for 20 minutes. Keep warm while you cook the potatoes.

12. Serve with mashed potatoes and honey carrots.

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