Burgundy Pie with Port

Ingredients:

Method:

• Cut all fat and gristle from beef and cut into 3cm cubes.
• Wash and trim kidney, cut into small dice.
• Heat oil in pan and brown meat and kidneys over high heat. Cook in batches to avoid overcrowding. Remove from pan and set aside.
• Dice onion and bacon. Slice mushrooms.
• Saute the onion, bacon and mushrooms in oil until onion has softened, add garlic and cook another minute.
• Add port, wine, tomato paste, mustard and stock.
• Return beef to pan, cook gently, covered, about 1 hour or until meat is tender, adding more stock if needed.
• Dissolve soup mix in a little cold water and stir in to thicken.
• Spoon into an ovenproof pie dish and allow to cool.
• Top pie dish with puff pastry sheets, trim and decorate with puff offcuts, brush with beaten egg.
• Make a few steam vents with a knife tip and bake at 220C (400F) for 15-20 minutes or until pastry is light, crisp and golden brown and filling is hot.
• Serve with creamed potatoes, small carrots and whole baby beans, tossed in melted butter.