800 g chuck steak, cut into 2cm pieces
¼ cup olive oil
1 large onion, chopped
1 large carrot, finely chopped
2 tablespoons plain flour
¼ cup gravy powder
1 ½ cups beef stock
330 ml bottle pale ale
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sheets frozen shortcrust pastry, thawed, halved
1 egg, lightly beaten
2 sheets frozen puff pastry, thawed, halved diagonally
- Grease four x 11cm round (base measures 7 1/2cm), 4cm deep metal pie pans (1-cup capacity).
- Toss beef in half the oil. Heat a large, heavy-based stockpot over a medium to high heat. Add beef in three batches. Cook, turning until browned. Remove.
- Add remaining oil to same pan with onion and carrot. Cook, stirring until onion is soft. Blend flour and gravy powder with 1/2 cup of the stock.
- Return beef to pot. Stir in flour mixture, remaining stock, ale, paste and sauce. Bring to boil. Cover and gently boil, stirring occasionally, for 50 minutes. Uncover. Gently boil for a further 25 minutes, or until beef is tender and sauce is thick. Cool.
- Line pans with shortcrust pastry, trimming to fit. Brush edges with egg. Fill with meat mixture. Top with puff pastry. Press edges to seal. Trim and discard scraps. Cut a small slit in tops. Brush with egg. Place pans on an oven tray.
- Cook in a hot oven (200C) for about 25 minutes, or until golden.