- STEP 1
Cook the onions until soft then add the stewing steak to brown.
- STEP 2
Add the potatoes with two beef stock cubes and cover with boiling water until the potatoes are covered.
- STEP 3
Add salt and pepper and 2 tbsp Worcester sauce.
- STEP 4
Simmer for 45 minutes (minimum), then turn off the pan and leave for 2-3 hours. Ideally to be left overnight. Reheat when ready to serve.
- STEP 5
To make the crust, pre-heat the oven to 180 fan.
Add together the flour and butter/ lard in a large bowl and rub with fingertips until it makes breadcrumbs.
- STEP 6
Stir in a pinch of salt and 2-3tbsp water and mix to make a dough.
- STEP 7
Kneed the dough on a flat service and transfer to a tray. Bake until brown and serve with the stew.