• Add 2 tablespoon oil into a large pan with 1 onion, 2 carrots and 2 teaspoon mixed herbs - start to soften on medium heat
• Coat 400 g cubed beef in ½ teaspoon ground black pepper and 3 tablespoon plain flour in a large bowl
• After vegetables have been softening for 5 minutes, add 8 pork link sausages (cut in half) and continue to cook
• Once sausages have browned and vegetables have softened slightly, remove from the pan into a separate bowl
• Add the flour coated beef into the pan, with a little extra oil, and brown on all sides

Stove Top (Hob) Method

• Once cubed beef is browned, add 2 tablespoon brown sauce (HP) and softened vegetables and sausages back in with 1 beef stock cube in 2 litre water (hob method)
• Bring to the boil, then reduce to a medium heat and simmer for approx 75 minutes (no lid)
• Stir through 70 g gravy granules (hob method) (use more if you like the gravy to be thicker)

Slow Cooker Method

• Once cubed beef is browned, stir through brown sauce to deglaze the pan then add to slow cooker with cooked sausages and vegetables
• Pour in 750ml beef stock and cook on High for 4 hours or Low for 6-8 hours
• Finally, stir through 40g gravy granules to thicken

Assembly of Steak and Sausage Pie

• Cut puff pastry in shape of pie dish (I always leave 1cm edge more than the size of the dish), and keep in fridge until needed
• Spoon pie mixture into your pie dish and top with 320 g puff pastry, sealing the lid on top with a fork or create wave type pattern round the edges
• Create two holes in the top (to allow steam to escape) and egg wash with 1 egg (whisked)

To Cook

• Pre heat oven to 200C (fan) / 220C conventional / 425F or Gas Mark 7
• If cooking straight away (ideally leave the filling to cool down slightly first as this results in the best puff pastry results) then oven bake for 20 minutes until golden brown
• OR if refrigerating first (i.e. you’ve made it in advance) then oven bake for 35 minutes straight from the fridge until golden brown and piping hot throughout