Directions

1. Preheat your oven to 180°C (fan-forced). 

2. Heat the tallow or olive oil in a large, heavy-based pan over medium–high heat. Add the chuck steak in batches, browning it well on all sides. Remove from the pan and set aside. 

3. Reduce the heat to medium. Add the bacon, onion and garlic to the same pan and sauté for about 5 minutes, until soft and fragrant. Stir in the mushrooms and cook until tender and most of their moisture has evaporated. 

4. Return the browned steak to the pan. Sprinkle over the tapioca flour and stir through to coat. Cook for 1–2 minutes to cook off the raw flour. 

5. Add the tomato paste, thyme, liver powder (if using), and bone broth. Season well with salt and pepper. Bring to a gentle simmer, then cover and cook on low heat for 30mins, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking. Remove the lid for the final 20 minutes if the mixture needs reducing. 

6. Allow the filling to cool slightly before assembling the pie — this helps keep the pastry crisp. 

7. Spoon in the cooled filling. Top with the sheet of pastry, pressing the edges to seal. Trim any excess and cut a small cross in the centre to allow steam to escape. Brush the top with beaten egg. 

8. Bake for 30 minutes, or until the pastry is puffed and golden. 

9. Let the pie rest for 5–10 minutes before slicing. Serve with steamed greens or a fresh garden salad.