|400 g||Rhodes Quality Tomato & Onion Gravy|
|400 g||Rhodes Quality Mixed Vegetables|
|600 g||beef chuck — deboned|
|salt and black pepper|
|5 ml||cayenne pepper|
|30 ml||olive oil|
|1||onion — finely chopped|
|2||carrots — peeled and chopped|
|2||garlic cloves — crushed|
|30 ml||fresh thyme|
|250 ml||beef stock|
|15 ml||cornflour — mixed in 65ml water|
|400 g||ready-made puff pastry|
|1||egg — whisked with a fork|
Season the meat with the salt and peppers.
Heat the oil in a large heavy bottomed casserole dish. Add the beef and brown on all sides.
Remove the meat and set aside.
In the same saucepan, fry the onions for a few minutes until fragrant. Add the carrots and fry until the vegetables begin to soften. Add the garlic and the thyme and fry for a few minutes more.
Return the beef to the pan. Pour in the Rhodes Quality Tomato & Onion Gravy and the beef stock.
Simmer over low heat for 2 hours or until the beef is tender. Bring the sauce back to the boil.
Stir in the cornflour and stir until the sauce is thickened. Add the Rhodes Quality Mixed Vegetables. Season to taste. Remove from the heat and cool.
Unroll the puff pastry and without rolling, cut out a lid to match the size of a pie dish.
Roll out the remaining pastry and use to line the base and sides of the pie dish that has been sprayed with non-stick spray.
Spoon the cooled filling into the pie dish. Brush the edge of the pastry with the egg and place the prepared pastry lid over the top, sticking the edges to the base pastry.
Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes. Brush the pastry with the beaten egg.
Chill the pie for 15 minutes to set the pastry. Bake in a preheated oven at 190 ̊C for 30 – 35 minutes until the pastry is crisp, puffed up and deep golden brown.