1. To a large bowl add in the diced beef and the beef seasoning ingredients. Mix well with your hands

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2. To a medium sized saucepan heated to high heat add in the cooking oil followed by the seasoned beef. Cook until the all the beef has browned

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3. Add in the onions and garlic and mix together. Cook until onions turn translucent

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4. Add in the beef stock cube followed by 600 ml of boiling hot water 

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5. Add in the tomato puree, green chillies, carrots and mushrooms. 

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6. Top up the stew with 300 ml of boiling hot water. 

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7. Reduce the heat to a simmer. Place the lid on the saucepan then simmer the stew for 2 hours.

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8. After 2 hours stir the stew well.

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9. In a small bowl mix the butter and flour together with your hands  until the flour has been incorporated 

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10. Turn up the heat to high, then in small batches add the butter and flour mix into the stew (stirring the stew between each addition).

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11.Boil the stew for 10 minutes to reduce the water.

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12. Remove the stew from the heat then cool down the stew to room temperature then chill in the fridge (~ 2 hours) 

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13. Prepare the pie by lightly greasing a pie dish with butter, then add in the first pastry sheet into the dish. 

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14. Next add in the pie filling, then brush the sides of the pie dish with egg yolk.

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15. Add the second pastry sheet over the pie filling then cut away the excess pastry with a knife (then decorate the edges of the pie if desired)

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16. Brush the top of the pie with the egg yolk

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17.  Bake for 30 minutes at 180 degrees Celsius or until the pie is golden brown.