2Large onionPeeled and chopped into big chunks (See Note 3).
4Carrots Peeled and chopped (See note 4).
Salt and black pepper
600 mlBeef stock(See note 5)
For the pie
320gPuff pastry sheet(See note 6)
Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5 - 10 minutes until just starting to turn brown.
Add in the vegetables and cook for a further 5 minutes until they start to soften.
Add the flour and stir through everything, cook for 5 minutes.
Add the tomato puree, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
NB: Keep an eye on the beef as it cooked, stir it well occassionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Note 1 - Oil Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect.Note 2 - Beef You need to use a beef suitable for slow cooking, this is often sold as 'Stewing Steak' or 'Braising Steak'Note 3 - Onions I often use pre-chopped onions but I don't here. The onions are better in quite big chunks so that they keep their shape whilst they cook as they will be bubbling away for so long.Note 4 - Carrots Again, keep these in quite big chunks as they will be cooking for a long time with the beef.Note 5 - Beef Stock Stock made with a cube is absolutely fine. Note 6 - Puff Pastry As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through.