Pie and Mash

1. Fry the ground beef with the diced onion.

2. Sprinkle with flour, pour in the stock and cook into a thick filling.

3. Season with salt and pepper, then let it cool.

4. Line pie tins with puff pastry, fill with the meat and cover with pastry.

5. Brush with egg and bake at 200°C until golden.

6. Boil the potatoes, mash with butter and milk, and serve alongside the pie.

Tip: A classic London dish – traditionally served with a parsley "liquor" sauce.