Steak and mushroom pie

Preheat oven to 200 degrees celcius (390 degrees F).

Heat oil in a large saucepan over medium heat. Add beef in batches and cook for 5 minutes, or until browned. Return all meat to pan, add onion and garlic and cook for 3 minutes, or until onion is soft. Add mushrooms, dried herbs, tomatoes and stock and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Pour in cornflour mixture and simmer, uncovered, for a further 10 minutes, or until thick. Spoon pie filling into a 2 litre ovenproof pie dish and set aside to cool slightly.

Roll out pastry to 5 mm thickness and the size of the pie dish. Brush rim of pie dish with a little milk, then drape pastry over, pressing the edges firmly onto the rim of the dish. Brush pastry with a little more milk and bake for 20 minutes. Serve with steamed green vegetables or a crisp green salad.