Steak Katsu Pie

Preheat the oven to 150 C. Toss the diced beef in flour, salt, and pepper. Add a splash of oil to a dutch oven, and brown all of the meat in batches.

Once the beef is all browned, remove from the pot and add the onion, carrot, and potato. Add the beef back in, along with the spices, then deglaze with a small amount of stock. Scrape everything up from the bottom.

Add the rest of the stock, season with soy, sugar, pepper, and any additional salt to your preference. Cover partially with a lid, then pop into the oven. Check every 30 minutes to make sure nothing's stuck to the bottom, but the beef should be tender and sauce thickened after around 2.5 hours.

Once the meat is tender, shred it. Turn up the oven to 200 C. Line your pastry case with shortcrust, having some over the edges, then add the filling.

Finish with the top piece of pastry, brush with egg, then cut a small hole in the top so steam can escape. Sprinkle with sesame and panko. Pop into the oven for around 40 minutes, or until the pastry is golden brown.

Meanwhile, make the gravy. Melt the butter in a saucepan, then add the spices. Once the spiced butter is foaming, add the flour. Whisk and cook over medium heat for 2 minutes, then slowly pour in the stock. Allow to cook for a further 5 minutes, or until thickened to your preference. Finish with salt and pepper