- 1 tbsp olive oil
- 485 g lean diced casserole steak
- 1 onion chopped
- 2 carrots, chopped
- 2 leeks, chopped
- 2 stick celery, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 1 tbsp dried mixed herbs
- 500 g beef stock
- 375 g ready rolled puff pastry
- 1 medium free-range egg beaten
- 320 g frozen petit pois, cooked to serve
Heat half the oil in a non-stick saucepan, then brown the steak in batches and set aside.
Add the remaining oil to the pan with the veg. Brown for 5 minutes, adding the garlic and flour at the last minute. Stir through the tomato puree, steak, herbs, stock and 250ml water. Bring to the boil. Cover and simmer for 1 hour, stirring occasionally until the meat is tender.
Meanwhile, preheat the oven to 200ºC, fan 180ºC, gas 6. Spoon the beef mixture into a 2-litre pie dish with a rim.
Unroll the pastry; cut a thin strip from 1 edge. Brush with a little beaten egg and stick to the outer rim of the dish. Drape the remaining pastry over the beef mixture. Trim any excess and crimp the edges. Brush with the remaining egg and cut a hole in the top to let the steam escape. Bake for 30 minutes, until the pastry is golden.
Serve with the cooked peas.