Steak and tomato pie

250 g short crust pastry.                                   1 tablespoon flour

500 g steak.                                                          250 ml stock

500 g tomatoes.                                                  1 dessertspoon tomato paste

500 g potatoes.                                                    Beaten egg

1 Boil potatoes for 5 minutes and leave to cool.

2 Cut the steak into neat pieces. Season with salt and pepper.

3 Arrange the meat in a pie dish and dredge with flour.

4 Skin the tomatoes and place them whole (if large cut into halves or quarters) over the meat.

5 Slice the parboiled potatoes and arrange the slices on top of the tomatoes

6 Mix the stock with the tomato paste and pour in just enough to come halfway up the pie dish

7 Cover with pastry. Make a hole in the centre to let out steam during cooking. Decorate with leaves of pastry. Brush over with beaten egg.

8 Bake in a hot oven for 20 minutes. Reduce temperature and continue baking for 1 – 11/2 hours.

Bon appetite!