Last updated 09:30, Saturday, 18 October 2008

This traditional pie serves six. IngredientsMethod

Potato-topped beef pie from John Torode's Beef - And Other Bovine Matters

1 sheet ready-rolled shortcrust pastry

1 egg, beaten

3 large potatoes, peeled and thinly sliced

50g butter, melted, for brushing

For the filling:

50g butter

2 small onions, finely chopped

1kg chopped beef

80g plain flour

250ml beef stock

2 thyme sprigs

2 tbsp Worcestershire sauce

1 handful chopped parsley

Salt and pepper

1 pinch grated nutmeg

Heat the oven to 240C/Gas Mark 9.

1 To make the filling; melt the butter in the saucepan, add the onions and fry over medium heat until they soften. Add the beef and fry, pressing down with a fork until it has browned.

2 Drain off the pan juices, adding them to the stock.

3 Sprinkle the flour over the meat, stir, and continue cooking for another two minutes.

4 Remove the pan from the heat and gradually add the stock.

5 Return the pan to the heat and stir constantly until the mixture boils and thickens.

6 Add the thyme, Worcestershire sauce, parsley, salt and pepper and nutmeg. Cover the pan and leave to simmer for 30 minutes.

7 Line your pie tin with the shortcrust pastry and prick the base with a fork. Cover with a sheet of greaseproof paper and weigh down with baking beans. Bake blind for 20 minutes, then lift out the paper and baking beans and brush the pastry case with beaten egg.

8 Decrease the oven temperature to 190C/Gas 5. Spoon the filling into the pastry case and top with the sliced potatoes.

9 Brush the potato with lots of melted butter, then put the pie into the oven and bake for 50 minutes to one hour. Serve with tomato ketchup.