If using a food processor

Put the flour, salt and butter into the food processor and whizz until the mixture looks like fine breadcrumbs.

With the motor still running add cold water, 1 tbsp at a time, until the mixture starts coming together.

If making by hand

Stir the flour and salt together in a bowl. Rub in the butter so that the mixture resembles fine breadcrumbs.

Add 1 tbsp of cold water and stir it in with a round bladed knife. Continue adding tablespoons of water and stirring until the mixture starts coming together.

Turn out onto a lightly floured surface and very briefly knead just until you have a smooth ball of dough.

Flatten slightly then wrap in cling film or foil and chill in the fridge for at least 30 minutes.

Put the butter and olive oil in a large frying pan over medium heat.

When hot, stir in the chopped onion and garlic plus a little salt and pepper.

Gently cook until the onion is softening and starting to brown (12-15 min).

Add the minced beef to the pan, seasoning with a little more salt and pepper, stirring and breaking up any lumps.

Cook until browned (5 min).

Sprinkle the tablespoon of flour over the mixture then stir in and cook for 1 minute.

Pour in 250 ml of the stock and stir to combine it with the other ingredients. When bubbling, stir in a further 150ml of stock.

Leave to simmer and thicken, stirring occasionally, adding a little more stock if you think it needs it (10 min).

Tip: if you're baking the pie in advance and reheating later then make the filling a little looser with the extra stock so that it doesn't dry out when reheated.

Check the seasoning, adding more salt and/or pepper if needed.

Tip the mixture into a round baking dish or tin 22-24 cm in diameter and leave to cool a little.

Tip: you can roll out the pastry while this is happening.

Preheat your oven to 200C / 180C Fan / Gas 6 with a shelf positioned in the middle.

On a lightly floured surface, roll out the pastry into a rough circle approximately 1.5 cm larger than your baking dish or tin.

Cut out a circle the same size as the dish or tin (I use a large dinner plate as a template) and set it aside.

Wet the edge of the dish or tin with water and cover it with the pastry scraps (if necessary, roll the scraps a bit thinner so you have enough). Use some of the scraps to make 4 decorative leaves.

Brush a little of the egg yolk on the pastry edging then carefully lay the circle of pastry on the top.

Press down all the way around, pinching the dough so the edging and the circle stick together.

Use the tines of a fork to make a pattern all the way around which will also help to seal the pastry.

Place the leaves in the centre of the pie, then use a knife to cut four slashes to let out steam.

Brush the remaining egg yolk all over the pastry top.

Place the pie on a baking tray (this makes it easier to transfer when hot) and put into the preheated oven.

Cook until the pastry is golden and firm and the filling is bubbling hot (25-30 min).

Cut the pie into four and serve with mashed potatoes and vegetables.

Tip: before cutting into the pie, go around the outside edge with a knife to remove any excess pastry hanging over the edge.

Leftovers can be stored for 2 days and reheated in the oven at 180 C / 160 C Fan / Gas 4.