Ingredients: (Serves 4)  225g/8oz shallots, peeled1 tbsp oil550g/1 lb 4oz lean braising steak, cubed1 tbsp flour300ml/ ½pt beef stock300ml/ ½pt GuinnessPastry:175g/6oz plain flour75g/3oz low-fat spreadMilk to glaze Method:1. Fry the shallots in the oil in a large pan, stirring, for 10 mins until golden. Then remove from the pan and set aside.2. Increase the heat and fry the steak for 6-7 mins until browned. Sprinkle over the flour and stir.3. Pour in the stock and Guinness, bring to the boil and cook until the sauce thickens.4. Return the shallots to the pan, reduce the heat, cover and simmer for 1 hour until the meat is tender.5. Whilst the meat is simmering prepare the pastry: Put the flour in a bowl, rub in the low-fat spread with your fingertips until the mixture forms fine crumbs. Add 3-4 tbsp cold water and mix to a smooth dough. Cover and chill for 30mins.6. Preheat the oven to 180°C/fan 160°C.7. Spoon the meat mixture into a 1.2 litre/2pt pie dish.8. Roll out the pastry on a floured surface until large enough to cover the dish.9. Carefully place the pastry over the meat mixture, pressing onto the rim of the dish to seal. Trim off the excess.10. Brush with milk and make a small steam hole in the middle.11. Cut out leaf shapes from the pastry trimmings and stick onto the pie with milk.12. Bake for 35 mins until golden and crisp and serve with carrots and leeks.
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