Use 1 kg of beef flank steak or beef shin (debone before filling pie obviously) and increase meat quantity to allow for bone, so you end up with a kilogram of net meat.

You can use any beef really, except the expensive cuts, it is a waste, and silverside -- it's not a great cut for this. And sauté with 1 x large finely diced onion, 2 x large carrots cut into cubes, and 2 sticks of celery finely diced, until browned in BUTTER. Season with thyme, parsley, salt, and pepper. Add 2 x cloves of fresh minced garlic if you like garlic. Plus 1 x tablespoon of wet mustard. Add 2 x tablespoons of tomato PASTE. Add enough cornflour to thicken - 2 to 3 tablespoons. You do not want it CLAGGY. Cook out the flour so you do not taste it when the dish is cooked.

Once flour is cooked out,

Add 250 ML of stout, 2 tablespoons of Worcestershire sauce, and a tablespoon of honey and simmer. Add I liter of beef stock. If you do not have, use Campbell's tinned Beef Consomme. Or make stock with Beef stock powder or cubes. I prefer Knorr if I am using, or TELMA if you can get it.

Simmer or cover and bake in the oven until meat is tender. I usually set the timer and leave it in the oven for 2 hours on 150 C. You can add water too. if required.

Cool, and fill into pastry - made or bought, and bake for around 20-23 minutes on 180 C.

See the base of the article to see a pie. I baked it today for a commenter who asked for a pic.

Tell me how it goes.