Peel, half and finely chop the onion, heat the oil in a frying pan and brown the meat and the onions.
Transfer to a saucepan and add the boiling water, Worcestershire sauce, white pepper, bay leaf, tomato puree and crumble over the stock cube.
Season with some salt, bring to the boil then cover and simmer for 60 minutes.
Preheat the oven to 200c/400f/gas6, put the meat and gravy into the pie dish.
Unroll the pastry and trim to fit over the top of the dish (use any trimmings to decorate).
With a brush – glaze the top of the pie with the egg yolk and bake in the oven for 30 minutes until the pastry is golden.
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