Ingredients

Steps

• Season the beef with salt and black pepper.
• Fry the beef in vegetable oil in a hot casserole until browned.
• Stir in cornflour, onions, carrots, thyme, and mushrooms and fry for 2 minutes.
• Add 400ml beef stock and simmer covered for 2 to 3 hours until tender.
• Season filling to taste and set aside to cool.
• Preheat the oven to 180°C.
• Transfer the cooled meat mixture into a large pie dish.
• Brush the dish edges with egg yolk and cover with pastry.
• Crimp the edges, brush with egg, and cut two steam slits in the top.
• Bake for 25 to 35 minutes until the pastry is golden and crisp.