TIP: Make sure filling is cool before adding the lid. Oven must be at the correct temperature to prevent pastry sinking in the centre.
Prep 30 mins • Cook 2½ hours • Serves 4-6.
• 2 tbsps oil • 1 kg beef chuck steaks, large chunks • 2 onions, chopped • 2 carrots, peeled, chopped • 2 tbsps plain flour.
• 2 tbsps tomato paste • 2 cups beef stock • 1 tbsp Worcestershire sauce • 2 sheets frozen shortcrust pastry, thawed.
• ¾ cup tasty cheese, grated • ½ bunch chives, chopped • 375 g frozen puff pastry, thawed • 1 egg lightly beaten.
1 In a large heavy-based saucepan, heat oil on high. Brown beef in 2 batches, 3- 5 mins each. remove from pan.
2 Reduce heat to medium. sautee onion, bacon and carrot, 5- 6 mins, until onion is tender. Stir in flour and cook 1 min, then stir in tomato paste.
3 Return beef to pan with stock and bring to simmer, stirring. Reduce heat to low. Simmer, covered, 1½ hours, until beef is very tender. stir in Worcestershire and season to taste. Roughly shred meat with 2 forks, then cool.
4 Meanwhile, preheat oven to moderate 180 c. Line a 23-cm round, 4-cm deep pie plate with shortcrust pastry, trimming edges to fit. Bake blind 15 mins. Remove paper and filling and bake a further 5 to 10 mins, until lightly golden.
5 Increase oven to hot, 200 c. Spoon beef mixture into pastry shell. Scatter cheese and chives over.
6 Roll puff pastry out to a 25-cm round. Brush edges of pie case with egg. Cover pie with puff pastry, pressing edges lightly to seal and trimming it to fit.
7 Cut a small cross in center for steam to escape. Bake 25- 30 mins, until puffed and golden. If liked, serve with mixed vegetable or salad.