800 g Diced Tenderbeef topside or
-blade steak
25 g Seasoned flour
1 Onion; diced
125 g Mushrooms; (optional)
2 tb Olive oil
2 Cloves crushed garlic
150 ml Beef stock
150 ml Beer; your favourite
1 Bay leaf
1/2 ts Gregg’s dried thyme
200 g Campbell’s tomato soup
1 pk Ernest Adams savoury short
-pastry; thawed
1 c Mainland grated tasty cheese
Milk to glaze
Heat the oil in a large saucepan and saut the garlic, onion and mushrooms
for 1 minute.
Meanwhile, toss the Tenderbeef through the seasoned flour, then add to the
oil.
Cook for 2-3 minutes until lightly browned, then add the next 9 filling
ingredients.
Stir and simmer for 11/2 hours, stirring occasionally.
When cooked and thick in consistency, spoon into 1 8 litre pie dish and top
with the cheese.
Roll out the pastry on a lightly floured bench to cover the pie dish plus
an extra 5cm.
Cut a 2.5 cm wide strip from the outer edge and place onto the dampened rim
of the dish.
Brush with milk, then cover with pastry lid. Press the edges to seal.
Decorate with surplus pastry and brush with milk.
Bake at 200 C for 40 minutes until golden.
Yields
4 servings