Ingredients

• 2 teaspoon vegetable oil
• 700 g lean stewing beef, cubed
• 1 large onion(s), chopped
• 1 portion stock cube, beef in 450ml boiling water
• 225 g mushrooms, sliced
• 1 medium carrot(s), sliced
• 2 tablespoon parsley, chopped, fresh
• 1 pinch salt, and freshly ground pepper
• 2 level tablespoon cornflour, blended with 3-4 tablespoons cold water
• 225 g puff pastry sheets, thawed
• 1 tablespoon skimmed milk

Instructions

• Heat the oil in a large saucepan and over a high heat add the cubes of stewing steak a handful at a time, so that they seal and brown. Add the onion and cook for another 3 - 4 minutes, until softened.
  
  
• Add the stock, mushrooms, carrot and parsley to the saucepan. Bring up to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours, until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.
  
  
• Preheat the oven to Gas Mark 7 / 220°C / 425°F.
  
  
• Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
  
  
• Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25 - 30 minutes, until puffed up and golden brown.