Ingredients
- 2 tbsp olive oil
- 800g stewing steak, cut into bitesize pieces
- 2 onions, finely diced
- 3 tbsp flour
- 3 tbsp brandy or red wine (optional)
- 80ml beef stock
- 1 tbsp tomato puree
- 1 tsp Dijon mustard
- 300g mushrooms, sliced
- Salt and black pepper
- 1 sheet all butter puff pastry, thawed
- 1 egg, lightly whisked
- To serve: Mashed potato, broccoli or spinach
1 Place the olive oil in a wide heavy-based frying pan. Fry the beef in batches until golden.
2 Add the onion and a little more oil if needed. Cook till the onion has softened then add the flour.
3 Stir everything until coated and leave to cook for a minute before adding the brandy or red wine. You could also use a splash of stock here instead.
4 Tip everything into a heavy-based saucepan. Add the mustard, tomato puree and gradually add the stock, stirring to avoid lumps. Leave this mix to come to a simmer.
5 Meanwhile fry the mushrooms in a little oil in the frying pan until they become a little golden at the edges.
6 Add these to the beef. Season well with pepper. You may need a little salt too depending on how salty your stock was.
7 Simmer for 60-90 minutes until the beef is tender, leave to cool slightly.
8 Preheat the oven to 200 degrees. Place the pie filling into a 1.5-litre ovenproof dish. Brush the edge if the dish with egg. Top with the sheet of ready-rolled puff pastry.
9 Crimp the edges and create a few cuts in the middle for steam to escape.
10 Brush with egg wash and bake for 30-40 minutes until puffed up and golden. Serve with mash and greens.
