Steak pie

Instructions

1. Cut the chuck into cubes of about 3 cm and coat them in salted and peppered flour.
2. Heat the oil in a casserole dish and brown the meat in small batches until well coloured, then set it aside.
3. Finely slice the onion, cut the carrots and celery, then soften them in the casserole for 5 minutes.
4. Add the tomato purée and let it caramelise for a minute, then deglaze with a little stock, scraping the bottom of the pan.
5. Return the meat, add the rest of the stock, the Worcestershire sauce, thyme and bay leaf, then cover and simmer very gently for 2 hours, until the meat is tender.
6. Let the filling cool, pour it into a pie dish, top with puff pastry, make slits and brush with egg yolk.
7. Bake at 200 °C for 25 to 30 minutes, until the pastry is golden. Let it rest for 10 minutes before serving.