Serves 6

Ingredients:

1/2 Tablespoon avocado oil

3 large carrots

3 large celery sticks

1 large onion, julienne

1kg Beef chuck steak

1 cup beef broth

2 heaped tablespoons gravey powder mixed with 1/3 cup water

1/4 cup chopped spring onions (green part only)

1 ts finely chopped rosemary

Pepper & Salt

1 Heaped tablespoon corn flour mixed with 1/4 cup water

2 Sheets frozen puff pastry, thawed

1 Large egg, mixed with a tablespoon of milk

Method:

Preheat oven to 180c.

In a dutch oven or large saucepan set to medium-high heat, add the carrots, celery & onion & season with salt & pepper.

Cook for 3-5 minutes until sofened. Don’t brown the veggies.

Remove veggies for the pan & set aside.

Add in the beef, sason with salt & pepper & brown on all sides.

Add the beef broth to the pan, deglaze the pan.

Add the vegetables back into the pan, along with the gravey mixture.

Add in the spring onions & rosemary.

if the mixture is a little thin, you may add the cornflour & water mixture.

Let the filling cook away for 5 minutes, until the sauce haqs thickened enough to coat the back of a spoon.

Pour the pie filling int0 a 30cm baking dish, or large, deep dish style pie dish.

Top the filling with the sheets of thawed puff pasrty.

Brush the pastry with the egg wash, & gently cut a few slits into the pasrty to allow steam to escape during cooking.

Bake in oven for 30-40 minutes, or until the pastry is golden & brown.

Serve & enjoy!