I made this delicious pie some time ago and promised you the recipe, and here it is. It works really nicely with venison, too. Some of you have been asking for a beef pie recipe for a while, and I think I’ve really cracked it with this one. You can use most cuts of beef if you don’t have chuck steak. Just make sure it’s nicely trimmed. I’ve also included enough pastry to make a bottom and a top. I know this is controversial, but I usually just add a top to my pies (I know, that means it’s technically a casserole with a pastry, not a pie), but that’s how I like it. So you can halve the quantity of the pastry recipe if you like. Any excess will freeze well though. I like to roll it and then freeze it in a sheet.