Ingredients

1/2 kg	chuck steak cubed
1/2 kg	beef mince
	brandy
	balsamic vinegar
	pepper
1 tbsp	dried garlic
2 tsp	beef stock powder
2 tbsp	tomato paste
2 tbsp	plain flour
	boiling water
	dried mixed herbs
	shortcrust pastry
	puff pastry

Equipment

• pie maker or oven
• heavy based pan

Method

1. combine chuck steak and mince in a large bowl
2. pour over generous dash of brandy, balsamic vinegar, good shake of pepper and dried garlic
3. cover and refridgerate overnight
4. remove from fridge and add stock powder and flour and stir through
5. cook beef in fry pan in oil on high heat to sear then reduce heat and cover with boiling water
6. add tomato paste and herbs
7. simmer stirring every 15 minutes or so for up to 3 hours or until steak is tender, add more liquid if it begins to dry out
8. remove from heat and allow to cool to thicken gravy
9. preheat pie maker or oven to 180C
10. line base of greased pie dish or pie maker with shortcrust pastry
11. fill with beef mix and top with puff pastry
12. cook about 8 minutes in pie maker or approximately 40 minutes in oven or until pastry is golden

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