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1
Put some oil or Lea& Perrins in a big pot - I prefer Lea and Perrins as it adds flavor and isn't as fattening as oil.
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2
Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color.
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3
This is where I add as much Oxo (made according to the packet) to keep the meat covered.
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4
You could use beef stock instead - you can end up using a lot of Oxo!
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5
Bring to the boil, and then simmer over a low heat for as long as you can.
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6
The last time I made it was simmering for 4-5 hours.
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7
Just keep topping up with your stock.
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8
I like to add pepper and worcester sauce or hp sauce just to give it a bite.
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9
Add your onion about 1 hour before you plan to stop cooking it - any less and it's a little too crunchy - any more and it's just boiled onion.
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10
When just about done simmering - add cornstarch or other thickening agent - you're aiming for really thick brown gravy.
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11
Place in a pie dish and leave to cool.
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12
Roll out your puff pastry in a floured surface - big enough to cover your pie with overlap on the edges - If you're making a big pie two packs is best.
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13
Bake in the oven at 200u00b0c/400u00b0f for about 20-30 minutes or until pastry is golden brown and puffy.
