Might seem easy...christ it wasn't. Takes a while to prep and execute this - do it on a weekend. Ingredients (serves 6) 2 tbs vegetable oil 1kg beef chuck steak, excess fat trimmed, cut into 3cm pieces 1 brown onion, chopped 2 garlic cloves, crushed 1 tbs plain flour 250ml (1 cup) beef stock 1 400g can Italian diced tomatoes 250g cup mushrooms, stems trimmed, halved, thickly sliced 1 375g block frozen puff pastry, thawed (or use the slices premade and join together) 1 egg, lightly whisked Method Heat half the oil in a large saucepan over medium-high heat. Add half the beef and cook, uncovered, turning occasionally, for 3-4 minutes or until well browned. Transfer to a plate and set aside. Repeat with remaining beef. Heat the remaining oil in the pan over medium heat. Add onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft and light brown. Add garlic and cook, stirring, for 1 minute or until aromatic. Sprinkle the flour over the onion mixture and cook, stirring, for a further 1 minute. Gradually stir in the stock and use a wooden spoon to dislodge any bits cooked onto the base. Return beef to the pan with the tomatoes and stir to combine. Cover and bring to a simmer over medium-low heat. Reduce heat to very low and simmer, covered, stirring occasionally, for 1 hour. Stir in the mushrooms and simmer over low heat, uncovered, stirring occasion-ally, for 45 minutes or until the beef is very tender and the sauce is thick. Transfer the beef mixture to a round, 23cm, freezerproof ovenproof pie dish. Set aside for 10 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 30 minutes or until completely cold. Preheat oven to 200°C. Roll the pastry on a lightly floured surface to a 30cm square. Cut a 1.5cm-wide strip from the edge of 3 sides. Place strips around edge of the dish, slightly overlapping ends. Cover filling with rolled pastry and use your fingertips to press edges to seal. Trim any overhanging pastry. Brush top of pie with whisked egg. Use a sharp knife to cut 3-4 small slits in pie top to allow steam to escape during cooking. Bake in pre-heated oven for 25-30 minutes or until pastry is puffed and golden brown. Notes & tips To freeze (for up to 2 months): Set the pie aside for 15 minutes to cool slightly. Place in the fridge for 1 hour or until almost cold. Wrap the cold pie tightly in several layers of plastic wrap. Label, date and freeze. To thaw: Place in the fridge for 12 hours or until thawed. To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake thawed pie in preheated oven for 40 minutes or until crisp and warmed through. Serving suggestion: Potato mash and steamed vegetables such as carrots and brussels sprouts. Now - don't bitch cause I used premade garlic and dried onion out of a packet. I don't have my old garlic press here and I forgot to buy an onion. After cutting all the chuck steak. Not alot of fat in this, but you can see the small pile I made on the container. Note: Use a sharp knife. I went through 4 trying to get one that was better. I'm buying a new sharpener tomorrow, mark my words. Start cookin you bastard. Yeeesss...cook away. Half done - next half... After adding the stock, onions and garlic...smells kinda nice... Beef back in with the tomatos In go the shrooms - mix it up Now, here's the base of the pie in the dish. Only dish I had that would fit this in. You might be wondering about the bird.... This chap belongs to Mum. He's designed to get steam escape while cooking the pie. That's about half way...I took the cover off to let some of the liquid out...was a little too sloppy in my eyes. Here's the bird in his environment. Smelt bloody awesome. The lid is on...and egg is brushed on. Time for some oven work. Finished product. Conclusion! I rate this 8/10 - needed some spice or something to pep it up. Tomato taste was a little too strong, but overall, a hearty meal to dine in heal with. SPARTA!