1 x 320g pack of ready-made puff pastry (defrosted)
2 x beef stock cubes
Household Staples
1 x egg
Milk
Olive
oil
4 tsp gravy granules
Method
Peel and dice the onion, carrot and parsnip. Wash and slice the leeks and celery.
Cut the bacon into small squares.
Add 1 tbsp of olive oil to a pot over medium heat. Once the oil is hot, add the steak pieces and bacon pieces. Sear until golden brown, add the onion and cook for a further 5 minutes.
Dissolve the beef stock cubes in one litre water following the directions on pack. Add the stock to the pot and cook for a further 30 minutes until the steak pieces begin to become tender.
Add the remaining vegetables to the pot and cook for further 15 minutes. Add the sliced mushrooms and thyme.
Add gravy granules to thicken the mixture and place in a casserole dish.
Roll out the defrosted puff pastry to a size that will cover the casserole dish. Prick all over with a fork to allow steam to evaporate.
Crack the egg into a bowl and add 2 tbsp of milk. Mix together. Brush the top of the puff pastry with the egg and milk mixture.
Place in an oven at Gas Mark 6 / 220 degrees until the pie lid is golden brown.
Serving Suggestion: Serve with mashed potato.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!
