Trim fat from meat and cut into 2 cm cubes

Heat oil in a heavy-based saucepan

Add meat and quickly brown on all sides

Using a slotted spoon, remove meat from pan and set aside

Add onion and celery and cook until onion is clear

Stir in flour and cook for 30 seconds

Gradually add stock, stirring constantly

Bring to the boil

Return meat to pan

Stir in tomato puree and herbs

Cover and cook gently for 1 hour or until meat is tender

Season with salt and pepper to taste

Using a slotted spoon, transfer meat and vegetables to a 20 cm pie plate or dish

Pour 1/4 cup of the cooking liquid over the meat

Reserve remaining liquid

Allow to cool

On a lightly floured board roll out pastry to 3 cm larger than the pie plate or dish

Cut a 3 cm wide strip off the edge

Wet edge of pie plate with water edge and place the pastry strip all round

Cover with pastry round, pressing edges firmly together

Pierce holes in centre of pie

Decorate with any pastry trimmings

Beat egg yolk and water together

Brush over pastry

Bake at 220°C for 20 minutes or until golden and well risen

Reheat reserved cooking liquid and serve with the pie

Serves 4 - 6

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