- Preheat the oven to 170 C / Gas 3. Mix the turnip, carrots, onions and potatoes in a casserole dish with a lid. Add the oil to a frying pan and quickly brown the braising steak, then coat it the 3 tablespoons flour and add to the vegetables in the casserole dish.
- Crumble the 2 OXO® cubes into a measuring jug and mix with the boiling water, add the crushed garlic, Lea & Perrins®, chilli flakes, tomato puree and the mixed herbs. Mix well and then add to the meat and vegetables. Add more water if vegetables and meat are not completely covered. Season with salt and pepper. Place on the lid.
- Bake in the preheated oven. You can leave this now for approximately 3 hours, or you can leave if for longer at a lower temperature, until you're ready to eat. Stir a couple of times.
- To make the crust, sift the flour into a bowl and add the salt, then add the butter, cut it into the flour with a knife and then rub it in using your finger tips. The mixture will resemble breadcrumbs. Sprinkle the water over the top, mixing it until it resembles a stiff looking crumbly paste.
- Turn out on a floured surface and knead until smooth and crack free. Roll it out and add to the top of your hot pot about 40 minutes before you are ready to eat. Glaze the pastry with the beaten egg.
- Place back into the oven which should be increased to 200 C / Gas 6. Bake until the crust is golden, about 30 minutes.
This is really good with lamb too, you can add any vegetables you want. Try tinned tomatoes, leek, celery and parsnips, You can also experiment with the crust, add some grated Cheddar, cayenne pepper and dry mustard. Or simply add a little extra butter and less water for a richer crust. Or buy shop bought shortcrust pastry for when you're in a rush.