Cheesy Pastry Beef & Potato Casserole

Step 1: Place beef in a bowl ad add flour and toss to coat.

Step 2: Heat half the oil in a 2.5 litre (10 cup capacity) oven proof flameproof casserole dish over high heat and cook beef, in batches, for 5 minutes or until browed and then transfer to a plate.

Step 3: Reduce heat and add remaining oil to dish and cook and stir onion and celery for 3 minutes or until soft and then add boiling water, crumble stock cubes, tomatoes, paste, Worcestershire sauce and thyme.

Step 4: Return beef to pan and bring to the boil and then reduce heat, simmer covered for 1 hour and then add potato and carrot and cook, covered, for 30 minutes and then uncover and simmer for a further 30 minutes or until beef is very tender.

Step 5: Preheat oven to 220C/200C fan forced.

Step 6: Sprinkle one sheet of puff pastry with half the parmesan and top with another sheet of puff pastry, then remaining parmesan.

Step 7: Cut pastry stack in half, place on stack on top of the other pressing down firmly.

Step 8: Cut pastry lengthwise into 6 equal strips, twist strips, pinching ends to seal.

Step 9: Arrange pastry strips over beef and bake for 30 minutes or until puffed and sprinkle with extra parmesan.