Steak pie

In a large mixing bowl, add the flour and a pinch of salt.
Add the cubed cold butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. You may not need all the water. The dough should be firm and not too sticky.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and garlic, and sauté for 2-3 minutes until they become translucent.
Add the cubed beef and brown it on all sides.
Stir in the diced carrots and celery, and cook for another 5 minutes.
Sprinkle the flour over the meat and vegetables, and stir to combine.
Pour in the beef stock and tomato paste. Stir well to combine and bring it to a simmer.
Add salt, pepper, and fresh herbs (if using) for flavor. Simmer for 35 minutes or until the beef is tender and the sauce thickens. If the mixture becomes too thick, you can add a bit more water or stock.

Preheat your oven to 200°C (392°F).
Roll out two-thirds of the pastry on a floured surface to line a pie dish. Leave some pastry for the pie lid.
Pour the beef filling into the pastry-lined dish.
Roll out the remaining pastry to make a lid for the pie. Place it on top of the filling.
Trim any excess pastry and crimp the edges to seal the pie.
Make a small slit in the center of the pie to allow steam to escape.

Place the pie in the preheated oven and bake for 35 minutes or until the pastry is golden brown and the filling is bubbling.

Allow the steak pie to cool for a few minutes before serving.
Enjoy your homemade steak pie with mashed potatoes and your favorite vegetables.
This metric steak pie recipe should result in a delicious, hearty meal for about 4 servings. Adjust the seasonings and ingredients to your taste. Enjoy!