Preheat the oven to 160°C (325°F), Gas mark 3.
Pour the olive oil into a 28cm (11in) casserole dish on a medium–high heat, season the beef with salt and pepper and, when hot, add the meat to the pan. Fry, stirring frequently, for 3–4 minutes or until well browned, then stir in the flour and cook for a further minute.
Add the chopped vegetables, garlic and tomato paste. Stir together and cook for another 5 minutes or until the vegetables have softened. Add the wine, vinegar, orange peel, bay leaf and rosemary, along with 300ml (½ pint) water. Season with salt and pepper, then stir together, bring to the boil and cover with a lid.
Place in the oven and cook for 1¾–2¼ hours or until the beef is tender, then remove from the oven and increase the heat to 230°C (450°F), Gas mark 8.
While the oven is heating up, cut the pastry to fit the top of the casserole dish, so that it is about 1cm (½in) wider all round. Roll out the trimmings and cut out shapes to decorate the top of the pastry, then scallop the edges of the ‘lid’ using the blunt side of a table knife to press it in at roughly 4cm (1½in) intervals all around the edge.
Stick the cut-out shapes to the lid with beaten egg and brush them with a little more. Then make a hole about 3mm wide in the centre using the tip of a sharp knife (to allow the steam to escape during cooking and ensure the pastry stays crisp).
Place the pastry on top of the filling, then return the dish to the oven and bake for a further 12–15 minutes or until the pastry is crisp and golden.
Remove from the oven and serve.
This recipe is from 'Easy Meals' by Rachel Allen is published by Collins, priced £25