M&S Beef Rendang pie

1Heat a large, lidded saucepan over a medium-high heat. Add 2 tbsp oil and the diced beef (500 g). Cook for 5 minutes, until browned all over.

2Add the onion (1) (1), carrots (2), potatoes (200 g) and rendang paste (180 g). Mix well and cook for 3 minutes, then add the coconut milk (1 tin). Simmer for 15 minutes, then with the lid on for a further 10 minutes.

3Preheat the oven to 180°C/160°C Fan/gas mark 4. Stir the coriander (1 handful) through the beef, and season to taste with salt and pepper.

4Transfer the beef to a large oven-proof dish and leave to cool – this will take around 30 minutes, or you can do this step the day before and leave it to chill in the fridge overnight.

5Once cool, top with the puff pastry sheet (320 g) and brush with the egg wash (1).

6Cut small incisions into the top of the pastry and bake for 30 minutes, or until golden brown. Serve with a side of blanched green beans (200 g).