Beef and Mushroom Meat Pie

Instructions

1. 1

   Preheat oven to 200°C (400°F). Toss beef chunks with flour, salt, and pepper to coat evenly.

2. 2

   Heat oil in a large pot over medium-high heat. Brown the beef in batches, about 5 minutes per batch. Remove and set aside.

3. 3

   In the same pot, sauté onions and carrots for 5 minutes. Add mushrooms and garlic, cook for 3 more minutes.

4. 4

   Stir in tomato paste and cook for 1 minute. Return beef to pot with any accumulated juices.

5. 5

   Add beef stock, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat and simmer covered for 1 hour until beef is tender.

6. 6

   Remove lid and simmer for 15 minutes more to thicken the sauce. Stir in frozen peas and adjust seasoning.

7. 7

   Transfer filling to an 8x8 inch baking dish and let cool for 10 minutes.

8. 8

   Roll out puff pastry to fit over the dish. Place pastry over filling, trim edges, and crimp to seal.

9. 9

   Cut 3-4 steam vents in the pastry. Brush with beaten egg for a golden finish.

10. 10

    Bake for 25-30 minutes until pastry is golden brown and puffed. Let rest for 5 minutes before serving.