Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.In a large saucepan, heat butter and oil together on high. Toss beef in seasoned flour, shaking off excess. Brown in 2 batches for 4-5 minutes each. Remove.
2.In same pan, sauté shallots for 3-4 minutes until golden. Reduce heat to medium, then stir in garlic, cooking for 1 minute. Add brandy to pan to deglaze.
3.Return beef to pan with stock, mustard and sauce. Bring to the boil. Reduce to low and simmer, covered, for 1 hour until beef is tender and sauce has thickened. Stir in cream and parsley. Season, then leave to cool.
4.Cook potatoes in a saucepan of boiling, salted water for 10-15 minutes until tender. Drain and mash well with extra butter and cream. Season to taste, then cool.
5.Preheat oven to 200°C. Spoon beef filling into a 22cm pie plate, then spread potato over evenly. Top with joined sheets of puff pastry. Trim, then press edges with a fork to seal.
6.Brush pie with egg and cut a small cross in the centre as a steam vent. Bake for 25-30 minutes until pastry is puffed and golden. Serve with steamed beans.
Try this recipe for homemade puff pastry.
Note
