Classic British Meat and Potato Pie

Heat the oil in a large, heavy-based lidded pan over medium heat. Brown the beef chunks thoroughly on all sides, working in batches if necessary to avoid crowding the pan. This process should take about 20–25 minutes to develop a deep flavor. Once browned, remove the meat with a slotted spoon and set aside on a plate.

In the same pan, fry the sliced onions for 3–4 minutes until they begin to soften and turn golden brown. Return the beef to the pan along with any juices. Add the bay leaves and the sprigs of thyme or rosemary. Pour in the beef stock, bring the mixture to a gentle simmer, then cover with a lid. Cook for 1.5 to 2 hours, checking every 30 minutes, until the beef is melt-in-the-mouth tender.

Stir in the potatoes and continue to cook for another 10–12 minutes until they are just tender. In a small bowl, mix the cornflour with 2 tablespoons of the hot cooking liquid to create a smooth paste. Stir this slurry back into the pan and simmer for a few minutes until the gravy has thickened. Taste and season with salt and pepper, then transfer the filling into a large ovenproof pie dish.

Preheat your oven to 200°C (180°C fan/gas mark 6). On a lightly floured surface, roll out the shortcrust pastry to the thickness of a coin and large enough to cover your dish. Drape the pastry over the filling, crimp the edges against the rim of the dish to seal, and trim away any excess. Cut two small slits in the center to let steam escape, then brush the top with the beaten egg. Bake for 20–30 minutes until the pastry is crisp and golden. Let it rest for 5 minutes before serving.