Family Beef Pie

*Tried and Tested*

Yummo!  It's a hit!  Everyone loved it and it was enough for 2 pies, which is great for a large family.  I put frozen peas corn and carrot in instead of the carrot, and got a kilo of chopped beef and chopped it up a bit smaller...but I pretty much stuck to everything...just guesstimated the measurements.  My son was a little disappointed because I told him that it was a beef pie so he got a mit miffed when he found vegies in it...and yet gobbled it all up *rolls eyes*  This recipe takes a while but is well worht the wait!  Will definetly have again.

Ingredients:

I kg blade steak, fat removed and diced
2 onions, finely sliced
1 carrot, diced
2 medium potatoes, peeled and diced
6 medium button or 2 large field mushrooms, diced
1/2 cup red wine
1 cup beef stock
1 tsp cornflour
1 tsp tomato paste
2 sprigs thyme or 1 tsp dried thyme
3 sheets frozen puff pastry
1 egg


Method:
In a large saucepan or frypan, add some oil and fry your onions, carrot and potato until they are slightly softened - about 5 minutes
Add the thyme and then the beef, and brown.  Add the mushrooms, wine, stock with the cornflour added to it, and then the tomato paste.  Pop the lid on your saucepan or frypan and turn down to a simmer (low) for about 40-50 minutes. Stir occasionally.
Preheat your oven to 180 degrees c.

Grease your pie dish and cover with puff pastry - Mine is a bit large so I put one sheet on the bottom and then patched it with triangles from a second.
Put your filling in your pie ...
And seal it up with a second piece/s of puff pastry.  Fork down the edges to fuse the top and bottom layers of pastry.  Brush with beaten egg.
Bake in oven for 25-35 minutes depending on the size of your pie!

Serve with greens!