This rich and warm oxtail and mushroom pie will leave everyone wanting more.

Heat the butter in a large frypan over high heat. Sear the oxtail, in batches, until brown, about 20 minutes. Transfer the oxtail to your slow cooker or oven-safe pot, reserving the oil.

Return the pan to the heat and brown the carrots, celery, onion, garlic and mushrooms, for about 20 minutes. Add the flour and stir for a further 2–3 minutes until combined. Add a splash of stock to deglaze and scrape the mixture into your pot. Add the remaining stock and bouquet garni and stir. Cook in your slow cooker on HIGH for 12 hours. If you don’t have a slow cooker, preheat the oven to 160°C (140°C fanforced) and cook, covered, for 4 hours. Remove the meat and bouquet garni sachets and set aside until cool enough to handle.

Preheat your oven to 200°C (180°C fanforced). Carefully remove the oxtail bones and add the deboned meat back into the mixture, stirring to combine. Discard the bones and bouquet garni sachets.

Add the filling to a 2.5L capacity baking dish. Cover the dish with pastry, crimping to secure the edges. Use a sharp knife to cut a small cross in the centre of the pastry.

Brush the pastry with the egg. Bake for 45 minutes, or until the pastry is golden and cooked through. Serve warm.