Economical meat cuts like chuck steak are just perfect for this recipe.

Ingredients

• 500-650 grams Quality Mark chuck, blade or gravy beef steak
• 1 each onion and carrot peeled and diced
• 2 swede, peeled and diced
• 1 tsp minced garlic
• 45 gram packet beef flavoured soup mix*
• 2 tblsp tomato paste or puree
• 1 1/2 cups water or beef stock
• 100 grams mushrooms, sliced
• 1 cup frozen peas (optional)
• 400 gram packet frozen savoury short pastry, defrosted
• milk to glaze
• * Any beef or tomato-flavoured soup mix can be used for this recipe to add flavour and variation.

Method

1. Cut the beef into 2cm pieces and brown in a hot pan in a dash oil with the vegetables.
2. Add the garlic, soup mix, tomato paste and beef stock and simmer, covered, gently for 45 minutes until tender. Alternatively cook in casserole at 160°C for 1 hour.
3. Add the mushrooms and peas if using and season with salt and pepper. Spoon into one large or 4 individual pie dishes. Brush the edge of the pie plates with water or milk.
4. Roll out the pastry on a lightly floured board and use to cover the large pie dish, or cut to fit the smaller dishes, re-rolling where necessary. Brush with milk to glaze.
5. Bake at 200°C for 30 minutes until well browned and golden.
6. Serve hot with creamy mashed potatoes, vegetables or salad in summer.