Season your beef generously with salt and pepper, sprinkle with the flour and toss around until coated. Heat 2 or 3 lugs of olive oil in a large casserole-type pan and fry your meat, in 2 batches if need be, until golden brown.

Add the onion and fry for 1 more minute, then add the carrot, celery, parsnips and herbs. Fry for a further 4 minutes then pour in your Guinness. Add the tinned tomatoes and bring to the boil. Stir around, then simmer for around 2 hours or until the meat is really tender. The sauce should be nice and thick with an intensely tasty flavour. Season. At this point you could serve it as a stew with mash, or it will keep really well for a good 5 days in the fridge (while improving in flavour at the same time).

To make the pies, preheat the oven to 190C/375F/gas 5. Put your meat filling into an appropriately-sized baking dish or dishes. I like to make small individual pies - any high-sided