Preparation method

1. Place flour, butter, thyme and salt in a food processor, and pulse until it comes together.
2. Add 1 tbsp of water at a time, until pastry forms a ball. Pull pastry together and cover with cling film. Rest in fridge until needed.
3. Season meat, and toss in flour.
4. Heat a glug of oil and butter in a heavy pan, and brown meat all over. Remove and set aside.
5. Add bacon, and fry for 1-2 minutes.
6. Add vegetables to pan, and fry to colour. Add garlic, and fry for a few more minutes.
7. Return meat and bacon to pan, add tomato paste, stock, red wine and marrowbone.
8. Toss in herbs.
9. Cover and simmer gently until meat is tender, about 2-3 hours.
10. Cool stew.
11. Strip the marrow from the bone, and remove the bone. Rinse the hollow marrowbone, and save to use as a funnel for the pie.
12. Return stew to heat, and add mushrooms. Cook to heat through.
13. Spoon filling into a pie dish, and place marrowbone upright in the middle.
14. Preheat oven to 180°C.
15. Roll pastry out on a floured surface to ½cm thick. Cut a cross in the middle and lay over filling, allow bone to poke through the cross. Crimp edges and brush with egg.
16. Bake pie for 30 minutes, or until pastry is cooked through.
17. Serve with steamed broccoli and roasted pumpkin/butternut wedges.