Preheat the oven to gas 3, 160ºC, 325ºF. Heat oil in a large ovenproof casserole pan or pot. Add the onions, garlic and seasoning, lightly cook for 1-2 minutes.
Add the beef and brown on all sides. Add star anise, stock, jam, blackberries and parsnips. Mix well. Bring to the boil and place in oven, cook for about 1½-2 hours until meat is tender.
Remove pot from oven – If there is too much juice remove some & serve separately with the pie - & take out star anise and discard.
Increase oven temperature to gas 6, 200ºC, 400ºF.
Roll out pastry on a floured board and cut to roughly the shape of the cooking pot. Lightly score with a knife a criss cross pattern on the pastry. Carefully place on top of the meat, glaze with egg and milk and sprinkle with seeds. Cook for about 25 until well risen and golden.
If you are feeling a bit more adventurous – Use squash as the pie base/bowl - roast a butternut squash or pumpkin cut into ‘bowl’ shape pieces – drizzled with oil and roast for about 30 mins & then spoon cooked beef into ‘bowls’, top with pastry and bake as above.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.