Wondering which pastry holds up best in a hearty steak pie? From flaky puff pastry to buttery shortcrust, here's how each one ...

Transfer the filling to a 1.2 litre/2 pint pie dish and leave to cool completely. Heat your oven to 200C/400F/Gas 6. For the suet crust ... roll out the pastry to a 7-8mm/1/3in thickness.

Commercial puff pastry sheets vary in size and weight, so adapt the size (and shape) of the pie according to the brand of pastry you buy. The all-butter puff pastry I use (Waitrose) comes as two ...

Serve immediately. Pippa made a buttery suet pastry in her pie, but in this simplified recipe we use ready-made puff pastry.

I've been asked for it countless times. I have adapted it from Alison Holst's Sausage and Potato Pie (but have changed it quite a bit.) It's easy, economical and tasty, and also hearty and filling.