Instructions: Pre-heat the oven to 150C. trim the meat and cut into cubes. Heat the oil in a flameproof casserole. Add the meat and fry until brown. Drain on paper towels.

Lower the heat under the casserole and add the onion. Fry for 5 minutes.

Return the meat to the casserole and add the stock, cider, thyme, allspice and salt and pepper to taste. Bring to the boil and cover. Transfer to the oven and cook for 1 hour.

Blanch the carrots, turnips or parsnips in boiling water for 3 minutes. Add the vegetables and apples to the casserole and stir. Set the oven to 220C. Brush the sheets of filo pastry with melted butter and lay on the pie. Bake for 30 minutes or until golden.

Serve hot with dark green leafy vegetables and new potatoes boiled in their skins.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.