Method

1. Put flour, salt, butter, lemon juice and water into a bowl and mix to incorporate the water. Empty out onto floured cling film, roll into a rectangle, book fold then wrap in cling film. Place into the fridge for 10 mins. Take out of the fridge, unwrap but leave on the cling film. Turn and roll out to a rectangle, book fold and return to the fridge. Repeat this process a further 3 times
2. Coat the beef with the flour, add oil to a pan and add the meat to brown. Do not add too much to the pan as it will stew. Remove from the pan, add tomato purée and the beef stock, then return the meat and cook until tender
3. Roll out the pastry to 3mm and cut with a sharp knife to fit the size of the pan. Lay the pastry onto the pan and tuck in to cover the pie dish. Bake in a hot oven at 200°C/400°F/Gas Mark 6 for 20 mins.
4. Peel the potatoes and boil for 10 mins, then drain and place on a tray with the oil and butter then put in the oven for 20 mins. Turn the carrots and place in a pot with salted water and cook until tender. Trim the broccoli then place in a pan of boiling salted water to cook but be careful not to over cook
5. To serve the steak and mushroom pie, carefully remove the pie crust then empty the meat and serve with the potatoes, carrot and broccoli