This is a recipe my mum taught me.
Chop the onion finely
Chop mushrooms into quarters
Put kettle on to boil and put oil into your pressure cooker pan over a medium heat.
When oil is warm put in the onions and soften
When onions are softened put in the stewing steak to brown.
When browned put in the mushrooms and crumble over the oxo cubes
Add the boiling water, followed by the tomato purée, marmite, herbs, salt and pepper and stir thoroughly.
Put lid of pressure cooker on and when whistling begins leave to cook for 30 minutes.
When meat has cooked drain off some of the liquid to make gravy later.
Mix 2 tablespoons of cornflour with a few teaspoons of water and mix till smooth. The bring the meat and its remaining liquid to the boil and add in the cornflour mixture and stir until it thickens.
Leave meat to cool. At this stage put the oven on to pre-heat at 200 degrees centigrade or 180 if fan assisted.
Roll out pastry in to correct size to cover your pie dish. Should be around 4mm thick,
Put cooled meat into pie dish and cover with pastry. Ensure pastry is slightly larger so you can pinch it around the edges to seal. Make a small hole in the middle to allow air out of the pie when cooking.
Crack egg into a cup and whisk. Using a small brush wipe the egg over the pastry to ensure it browns when cooking.
Put pie in to pre-heated oven and cook for 30 minutes or until pastry is nicely puffed up and golden brown.
Mix the remaining 1 tablespoon of cornflour with a few teaspoons of water to form a smooth paste. Reheat the gravy liquid on the hob over a medium/high heat and when it bubbles add the cornflour mixture and whisk until it thickens.
Take pie out of the oven and allow to cool for a few minutes before serving.
Roll pastry out on cling film and it is easier to put on to the top of the pie.
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