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1
In a large non-stick pot add 100ml olive oil and heat over a medium heat.
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2
Dust meat with seasoned flour and fry in batches till well sealed (add more oil if needed).
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3
When all the meat is sealed put all pieces back into the pot, add onion and stir well.
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4
Add tomatoes then cook on medium heat for 10 minutes with the lid on.
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5
Then add cinnamon, cumin, nutmeg, garlic and carrot and stir well and cook for 10 minutes with the lid on at medium heat.
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6
Remove the lid and add stock and wine.
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7
Cook at a gentle simmer (lid off) for 3 hours until beef is meltingly tender.
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8
If the liquid is too watery, strain in out and while resting the meat and vegetable boil till it becomes reduced and thick and then add the meat mix back in and season with salt and pepper.
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9
Rest until cool enough to put into the fridge for a couple of hours while you make the pastry.
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10
Mix the polenta and flour in a bowl with the salt and grate the frozen butter into it.
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11
Rub the butter and flour mix with your hands and fingertips until you get a breadcrumb like consistency.
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12
Make a well in the middle and add 5 tablespoons of icy cold water and mix thoroughly till you get a sticky pastry (add 1 tablespoon more of water is needed).
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13
Cover with cling film and put in the fridge for one hour.
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14
Put you cold meat mix into a onveproof casserole dish of appropriate size (about 20cm x 20cm x 6cm).
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15
Roll the pastry between two sheets of baking paper to a thickness of about 3-4mm and shape for your dish.
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16
Remove one sheet of baking paper and using the other sheet, invert the pastry on top of your casserole dish and remove the second sheet of paper and trim and press the pastry to cover the meat filling.
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17
Brush the pastry with the beaten egg, putting a little extra on the edges to seal the gap.
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18
With a knife poke a few holes in the pastry to let out the steam.
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19
Bake at 200C for 50-60 minutes till hot and golden.
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20
Serve with a salad on your favourite mash.
