Roasting French shallots, celeriac and carrots brings out a caramelly sweetness which works so well with the deeply savoury slow-cooked beef in its rich wine and tomato sauce scented with thyme and bay leaves. We make our own shortcrust pastry for this pie - it's nothing more complicated than flour, butter and iced water but oh my, it's delicious. As with all our pies, we make them to order, then snap-freeze them to keep the pastry as fresh as possible. 

Beef, onion, garlic, carrot, celeriac, shallots, thyme, bay, red wine, tomato paste, tomatoes, olive oil, salt, flour, butter.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK: brush with beaten egg or milk and bake in a preheated 180C oven for 50 (from defrosted) - 60 minutes (from frozen) or until golden brown. For a crisper base, then cover the top with foil and return to the oven for another 10-15 minutes. Snip down the foil at the sides with scissors and peel it back to help serve it neatly.

DEFROST INFORMATION: defrost overnight in the fridge or cook straight from frozen. Once defrosted, cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.