I’ve kept this ingredient list straightforward, just like my grandma did, but feel free to make substitutions based on what you have on hand. I often use chuck steak because it’s affordable and becomes melt-in-your-mouth tender after slow cooking. I remember one time I substituted mushrooms for some of the beef, and it added a lovely earthy flavor that complemented the richness of the gravy. When I first developed this recipe, I spent a good amount of time perfecting the crust to ensure it was flaky yet sturdy enough to hold the filling. Let’s get to the essentials:

• 2 pounds beef chuck steak, cut into 1-inch cubes (substitute with sirloin for a leaner option)
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup beef broth (use chicken broth if you prefer a lighter flavor)
• 1/2 cup red wine (optional, but adds depth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 1 package of ready-made puff pastry or homemade shortcrust pastry (see my tips below)
• 1 egg, beaten (for egg wash)

For a vegetarian version, I’ve experimented with hearty mushrooms and lentils, which mimic the texture and flavor of the beef filling. Just swap out the beef for 3 cups of chopped mushrooms and add a splash more broth to keep everything moist. When I first started cooking, I loved to keep things simple but flavorful—this recipe is a reflection of those early lessons in my grandma’s kitchen.