Family Beef and Mushroom Pie

Ingredients

• 1 kilogram chuck steak, cut into 3 cm cubes
• 2 tablespoon plain flour
• 2 tablespoon olive oil
• 1 piece brown onion, diced
• 2 clove garlic
• 300 gram button mushrooms, quartered
• 2 tablespoon tomato paste
• 500 millilitre beef stock
• 1 tablespoon worcestershire sauce
• 2 piece puff pastry sheets, thawed
• 1 piece egg, beaten

Instructions

1. 1Toss the beef cubes in the flour with a pinch of salt and pepper until coated.
2. 2Heat the oil in a large heavy pot over medium-high heat. Brown the beef in two batches for 3 minutes per batch, then set aside on a plate.
3. 3Add the onion, garlic and mushrooms to the same pot. Cook for 5 minutes, stirring, until softened.
4. 4Stir in the tomato paste, then return the beef with the stock and worcestershire sauce. Bring to a simmer.
5. 5Cover and simmer on low for 1 hour 45 minutes, stirring every 30 minutes, until the beef is fork-tender and the gravy is thick. Cool for 15 minutes.
6. 6Preheat the oven to 200°C. Spoon the beef filling into a 20 x 30 cm baking dish.
7. 7Lay the pastry sheets over the top, trim the edges and press them onto the rim of the dish. Cut two small slits in the centre.
8. 8Brush the pastry with beaten egg. Bake for 25 minutes until puffed and deep golden.
9. 9Rest for 5 minutes, then serve with steamed peas or a green salad.