Page 10 - CMC Recipe Book
P. 10
Method
Wash, peel and chop all the vegetables.
Toss the beef in seasoned flour and fry in oil. Remove once brown.
Add the chopped onions, carrots and celery to the same pan and sauté until soft.
Add the beef back to the pan and pour over the beef stock.
Add the chopped tomatoes and simmer for 40 minutes.
Add the chopped potatoes and simmer for further 20 minutes or until the meat and potatoes are tender.
Season if required. Transfer to a pie dish.
Roll the puff pastry to the desired size and cover the pie dish.
Brush with egg and bake for 20 minutes until pie lid is golden brown. Gas 4/180°C.
