November 21, 2016
Comfort Food, Dinner, Main Dish,
Beef, Roast Beef, Beef Chuck, Vegetables, Carrot, Parsnips , Budget-Friendly, Potluck, Sunday Dinner, Oven Bake, Stove Top more
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"From recipe+ August'16."
Combine beef and flour in a bowl.
Heat oil in a saucepan over moderate heat and cook beef, in batches for 3 minutes or until browned and transfer to a heatproof plate.
Add onion, garlic, carrot and parsnips to pan and cook and stir for 4 minutes or until onion is soft and then add tomato paste, crumbled stock cubes and boiling water and bring to the boil.
Return beef to the pan and reduce heat, simmer, covered for 1 hour and then add potato and simmer, covered for a further 45 minutes or until beef and potato are tender and stir in thyme and cool for 15 minutes.
Preheat oven to 180C/160C fan forced.
Spoon beef mixture into a 2.5 litre (10 cup) rectangular ovenproof dish.
Roll pastry out between sheets of baking paper until 5mm thick and large enough to fit over dish.
Brush edge of dish with egg, top with pastry and trim any excess pastry, press edges to seal,
Using a small, sharp knife, cut 6 slits approximately 3cm long into top (this will allow steam to escape),
Re-roll remaining pastry until about 5mm thick and using a leaf shaped cook cutter, cut leaves from pastry and decorate top of pie with leaves and brush with remaining egg.
Bake for 50 minutes or until pastry is golden brown.
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