The first thing is to season the meat. Sprinkle a little salt and pepper onto the mea and mix well.

Next, we need to caramelise the meat, that means brown the outside. What this does it turns the sugar in the meat to a caramel and this does two things to your finished dish. It gives flavour and it also gives colour (see my notes below).

You will have to do this in several batches because if you overload the pan the meat needs to fry not boil. Once finished put aside for later.

Now in a large casserole dish or pot put 1 tablespoon of butter and 1 tablespoon of oil and your flour and mustard powder if using and cook gently until the mixture starts to change colour slightly.

Now add some of your stock and whisk until it thickens without lumps. Keep adding stock like this until all has been incorporated.

Next add all the wine or stock whichever you’re using and mix well. Bring this to the boil and add your onions and garlic, cover and bring back to the boil and cook for about 15 minutes.

Now add 1 tablespoon of tomato paste, 1 table spoon of Worcester sauce and the meat you browned earlier together with any juices from the meat. Lastly add the herbs (bay leaves and thyme).

Bring to the boil, turn to simmer, cover and cook for at least 1 hour or until the meat is tender, this will depend on the meat you’re using, it may take longer, mine in the video was 1 hour 15 minutes. Give it a stir occasionally to make sure nothing is sticking.

Add the diced potatoes, stir well and return to the heat and cook for 5 minutes ONLY. Then put to one side to cool completely. I leave mine overnight then make the pies the next day. If you put warm filling into pastry you’ll have a soggy bottom (the pie won’t be good either!).