Serves 6

2 tbsp olive oil
1.5kg chuck steak or stewing beef, trimmed and cut into 3cm cubes
Salt and black pepper
1 large onion, chopped
2 tbsp plain flour
1 tbsp tomato purée
440ml stout beer
2 beef stock cubes, crumbled
1 carrot, chopped
200g button mushrooms, quartered
1 dried bay leaf
1 x sheet of frozen puff pastry, thawed
1 egg, beaten with 1 tbsp water
1 tbsp poppy seeds

1. Heat a bit of the oil in a large saucepan over a high heat. Season the meat and add to the pan in batches, cooking for a couple minutes to brown on all sides. Remove from the pan and set aside. 
2. Add the onion and cook, stirring, for five minutes until soft. 
3. Stir in the flour and cook for 30 seconds. Add the tomato purée and stir until everything is coated. 
4. Pour in the stout, scraping up any of the browned bits from the bottom of the pan. 
5. Stir in the stock cubes, then add the beef back into the pan. 
6. Cover with a lid and bring to a simmer over a low heat. Cook, covered, for one hour. 
7. Add the carrot, mushrooms and bay leaf and cook for another hour until the meat is tender. 
8. Remove the lid and cook for 30 minutes, stirring occasionally, until the liquid has thickened. 
9. Preheat the oven to 190°C/170°C fan/gas mark 5. Divide the mixture between six individual dishes (or add to one large baking dish). 
10. Roll out the pastry on a lightly floured surface and cut out six circles for the tops of the dishes. 
11. Brush the edges of the dishes with a bit of the beaten egg, then seal the pastry lids to the dishes. Brush more of the egg over the top, then sprinkle with poppy seeds. 
12. Place the dishes on a large baking tray. Bake the pies for 15-20 minutes or until the pastry is crisp and golden.

Per serving: 888kcals, 47.1g fat (13.3g saturated), 38.2g carbs, 3.2g sugars, 70.4g protein, 2.5g fibre, 0.331g sodium