Ingredients Jump to Instructions ↓

  1. 1 spray Gold n Canola Canola oil spray

  2. 800 g fat trimmed raw beef stewing cuts, cubed

  3. 1 medium onion, finely chopped

  4. 2 whole beef stock cubes, dissolved in

  5. 450ml (2 3/4 cups), boiling water

  6. 225 g mushroom, sliced

  7. 1 whole fresh carrot, sliced

  8. 2 tbs fresh parsley, chopped

  9. 2 tbs cornflour, blended with

  10. 3-4 tbs water

  11. 1 sheet Pampas reduced fat puff pastry

  12. 1 tbs skim milk

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over a high heat. Add the meat and brown in batches. Set aside on a plate. Add the onion to the same saucepan and cook for a further 3-5 minutes or until soft.

  2. Add the stock, mushrooms, carrot and parsley to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours or until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.

  3. Preheat the oven to 220C.

  4. Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.

  5. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the excess pastry trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25-30 minutes, until puffed up and golden brown.

  6. 3.5 points per serve


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