Angela Hartnett

Celery, actually, he puts in, rather than celery.

Roast that off.

Nice dice of that.

A little bit of tomato puree.

And then everything back in the pan.

with some bay leaf thyme and some beef stock.

So you cook all your pie filling until it's nice and lovely thick and unctuous and delicious.

Are we boiling?

No, simmering, simmering, low simmer.

And then she's got this little tip, which we made gluten-free actually, which was she then mixes a little bit of flour and butter while it's just at the finishing up to thicken it.

And you put that back in like a little roux, you know, just to thicken up the pie filling and the sauce.

And then it's shortcrust pastry underneath, which is flour, butter and salt.

And that's pre-cooked.

And then add your pie filling and then finish that with puff pastry on top and cook it for 30 minutes in the oven.

Take this one.

And then what sort of steak?

It's just braising steak.

So either chuck steak you can ask for or shin or, you know, not rump steak.

Just ask for braising steak.

That's what they get.