Beef Pot Pie

Method

1. Heat a large pot or Dutch oven over a high heat and add 2 ½ tbs olive oil.
2. Add the beef to the pot, cooking in batches until the beef is browned. Once done, remove from the pot and set aside.
3. In the same pot, add another tbsp of olive oil, then add in the onion, potato and carrots. Cook for 5-7 mins until the vegetables start to soften and begin to brown. Add the garlic and thyme and cook until fragrant.
4. Stir the flour through the vegetables, then return the meat to the pot and stir to combine.
5. Pour in the tomatoes, beef stock, Dijon mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
6. Reduce the heat and allow to simmer for 90 mins or until the beef is almost entirely soft.
7. Remove the lid, add in the broccoli, green beans, and peas, then allow to simmer for another 30 mins until the beef is very tender and the sauce has reduced.
8. Preheat the oven to 180°C.
9. Transfer the mixture to a deep casserole/baking dish. If you feel like there’s too much sauce, you can use only half of it.
10. Top the contents with a sheet or two of puff pastry (depending on the size of your baking dish), or you could use shortcrust pastry if you prefer. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with the beaten egg.
11. Bake the pie in the oven for 20-25 mins or until the pastry is golden brown and cooked through.
12. Remove the pie from the oven and allow it to rest for 10 mins before serving.