Pepper Steak Pie

Method

1. In a large casserole on a medium low heat add the onions, butter and 1 tablespoon of olive oil. Cook stirring occasionally for 8-10 minutes until the onions have softened and started to turn golden. Remove from the heat.  Place the chuck steak in a freezer bag, add the flour and salt. And toss in the bag till lightly dusted with flour. In a large frying or sauté pan on a medium high heat add the remaining olive oil and brown the beef all over.
2. Place the browned meat in the casserole and deglaze the frying pan with one cup of stock using a spoon to rub off all the flavor filled brown bits. Pour the pan juices and the remaining stock into the casserole and add the ground pepper, thyme and bay leaves. The stock should just cover the meat so if it doesn’t just add little water. Place the lid on the casserole and bring to a slow simmer, cook for about 2 hours stirring occasionally until the meat in tender and the gravy reduced Check the seasoning and adjust to your personal taste.
3. Tip If the gravy isn’t as thick as you would like, removed the cooked meat from the pan turn up the heat and simmer fast until the gravy has reduced and is thick and shiny then return the meat to the pan. Allow the casserole to cool. Preheat the oven to 170^oC fan forced, or 190^oC.
4. Place the cooled pepper beef casserole in to a pie dish. Place the 2 sheets of defrosted puff pastry on top of each other on a floured board and scatter lightly with flour. Use a rolling pin to roll the 2 sheets together until they fit the pie dish. Brush the edges of the pie dish with water and top with the pastry. Crimp the edges with your fingers and brush the top with beaten egg.
5. Bake for about 30 minutes until the pie crust is golden and well risen and the filling is hot. Serve with potato mash and your favorite vegies.

Serves 4. Preparation time 30 minutes. Cooking time 3 hours.