400g lean braising steak, all fat removed and cut into chunks
2 onions, cut into thin wedges
300g button mushrooms
1 garlic clove, crushed
sprig thyme, leaves only
1½ tbsp flour
½ bottle red wine
200g shortcrust pastry
1 egg, beaten
Heat the oven to 170C/fan 150C/gas 3. Heat 1 tbsp olive oil in a non-stick casserole with a lid. Add the beef in batches and brown all over. Scoop out beef then add the onions and cook until just browned. Remove the onions then add the mushrooms and cook until slightly coloured.
Add the beef and onions back to the pan with the garlic and thyme, cook for a minute then sprinkle over the flour and stir well. Gradually add the wine, stirring, and bring to a simmer. Season. Cover, transfer to the oven and cook for 2 hours or until beef is tender.
Take out and turn up the oven to 190C/fan 170C/gas 5. Divide the beef between 4 small pie dishes. Roll out the pastry thinly, cut the pastry into thin strips and use to make a lattice across the tops of the dishes. Brush with egg to glaze. Cook for another 30 minutes until pastry is crisp and golden.