Tender chunks of braised beef steak slow cooked in a rich, dark onion gravy and topped with a puff pastry lid. A simple and delicious classic combination!
Cut the beef steak into large chunks and sprinkle with 1/2 tsp of salt and pepper. Coat the meat with the oil and then place in a hot pan to lightly sear on all sides (1-2 minutes). Remove from the heat and put into the slow cooker pot.
Slice the onions and mushrooms, cut the carrots into roughly 2 cm pieces and add all vegetables to the slow cooker. Sprinkle over the corn flour, thyme, bay leaves and remaining black pepper and stir through well to ensure an even coating.
Melt the stock cubes in the hot water and pour over the meat and vegetables in the slow cooker, then add the tomato paste and sugar and stir through. The meat and vegetables should be submerged in the liquid.
Place on the lid and cook on high for 4 hours or low for 8 hours.
Once cooked through, remove the beef and vegetables from the heat and allow to cool. A good way to do this is to divide the mixture into the individual pot pie dishes and refrigerate for half an hour. Allowing to cool will ensure that your pastry lid doesn't simply melt into the beef stew mixturefb!
Brush the edge of the pie dishes with the beaten egg and then line them with a strip of pastry all the way around. Then egg the top of the strips again.
Place over your pastry lid so it sits on the strip of pastry neatly and press down gently with a fork. Remove any excess pastry from the edge of the dish.
Place in the oven to cook on setting 200°C/400°F for 20 minutes or according to manufacturers instructions if using ready made pastry.