Ingredients
For the filling
- 900 g beef chuck or beef cheeks, cut into 3 cm cubes
- 15 g plain flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 large brown onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, cut into 2 cm chunks
- 200 g button mushrooms, halved
- 375 ml red wine (a decent Shiraz or Cabernet)
- 500 ml beef stock
- 33 g tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp Worcestershire sauce
For the topping
- 320 g frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Method
Brown the beef
Pat the beef dry with paper towels. Combine flour, salt, and pepper in a bowl, then toss the beef to coat lightly, shaking off excess.
Heat oil in a large heavy-based pot or Dutch oven over medium-high heat until shimmering. Working in two batches, brown the beef for 4–5 minutes per batch, turning occasionally, until deeply golden on all sides. Transfer to a plate.
Build the sauce
Reduce heat to medium. Add onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute.
Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2–3 minutes to reduce slightly.
Return the beef to the pot. Add stock, bay leaves, thyme, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low. Cover with a lid, leaving it slightly ajar, and cook for 90 minutes, stirring occasionally.
Add vegetables and finish cooking
Add carrots and mushrooms. Stir well, cover again, and cook for a further 45 minutes until the beef is very tender and the sauce has thickened slightly.
Taste and season with salt and pepper. Remove bay leaves and thyme sprigs. The filling should be glossy and coat the back of a spoon; if it's too thin, simmer uncovered for 10 minutes. Let cool slightly for 15 minutes.
Assemble and bake
Preheat oven to 200°C fan-forced.
Transfer the beef filling to a 9-inch pie dish or 1.5 L baking dish, ensuring the filling comes just below the rim.
Drape the thawed puff pastry over the filling, pressing it gently onto the edges to seal. Trim any large overhangs with a knife, then use a fork to crimp the edges decoratively.
Brush the pastry generously with beaten egg. If you like, score a small cross or pattern into the top (don't cut all the way through).
Bake for 25–30 minutes until the pastry is puffed and deep golden brown. If the edges brown too quickly, loosely tent with foil after 15 minutes.
Remove from oven and rest for 5 minutes before serving. The filling will bubble slightly at the edges—that's the sign it's cooked through.
