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500 g ready-made puff pastry 2 egg yolks for egg wash large bunch of flat-leaf parsley 100 g sourdough bread roughly chopped 1 lemon zest Method Heat the oil in a very large, non-stick casserole pan then fry the meat, in batches, until well browned all over. Transfer each batch to a plate as you do it and season well. Once all the meat has been browned, return it to the pan with the shallots and pour over the stock and beer. Cover, bring to the boil then reduce the heat and simmer gently for two hours. Spoon into a large shallow dish and cool. You can make the stew up to a day in advance and chill in the fridge until you want to assemble the pies.

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