Slice the onions and mushrooms. Make up the beef stock using the 2 stock cubes (I like to use Knorr) with 550mL of boiling water.

Now cut the steak into cubes of about 2.5cm (1-inch). Put a little oil into a large pan on a high heat. Fry the steak in small batches so that the meat is browned on all sides. As soon as the first batch of meat is browned transfer to a plate and continue until all the steak has been cooked.

Once all the meat is out, add the onion to the pan to cook gently until they are soft (about 10 minutes). Then add the mushrooms to the onion. Cook for a further few minutes then stir in the gluten-free flour and cook for another minute stirring all the time.

Now gradually add the stock to the pan stirring all the time. Add Worcestershire sauce and season with a little salt and ground black pepper. Keep stirring as you bring it to the boil.

Now add the meat and any juices to the pan. Stir and then cover with a lid. Reduce the heat and allow to simmer for about 1 ½ hours, until the meat is tender – stir occasionally.

At some point while the meat is cooking, you can prepare the potatoes ready for the pie topping. Peel the potatoes, cut them in half and boil in salted water until they are just cooked (about 15 minutes). Drain the water and leave to cool for a few minutes. Once cool, cut into thick slices.

Once the meat is tender add the gluten-free gravy granules (I like to use Bisto Best) and stir in well, this will help thicken the sauce. Allow to simmer for a further 5 minutes then remove from the heat and transfer the contents into an ovenproof dish.

Preheat your oven to 200°C/fan 180°C/gas mark 6.

Melt the butter in a medium-sized bowl in the microwave. Dip the potato slices in the melted butter. Place the potatoes on top of the meat. Finally sprinkle the grated cheese on top of the potatoes. Cook for about 30 minutes until you get that super crispy top everyone loves. Enjoy!