Published Wednesday, 22 December, 2010 by katie
To start, take the frozen pastry out to defrost a few hours prior to making the pie or alternatively you can defrost it in the microwave.
Peel the potatoes, half them and add to a pan of salted water. Bring to a rolling boil. Boil the potatoes until they become soft enough to slide a sharp knife through.
Whilst boiling the potatoes, in a seperate pan, empty the can(s) of stewing steak and heat gently until the gravy becomes more fluid (you can add a touch of water to loosen the gravy).
Preheat an oven to 200 degrees.
When the potatoes are done, drain and empty them into an oven proof dish. Top with the stewing steak and gravy and then top with the pastry.
Brush the pastry with an egg yolk and place in the oven until the pastry is golden.
Serve with veg and gravy if you wish.
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