2 onions, sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
plain flour, seasoned with salt and freshly ground black pepper, for dusting
570ml/1 pint hot beef stock
salt and freshly ground black pepper
1 tbsp olive oil
1 free-range egg, beaten
225g/8oz ready-rolled shortcrust pastry
900g/2lb braising steak, cut into cubes