Campbells Kitchen

Method

• Preheat oven to 220°C. 
• Place 3 tbsp flour into a large plastic freezer or snap lock bag.  Add beef and toss to coat meat thoroughly.
• Heat oil in a large saucepan over medium high heat, cook beef until well browned. Add tomato paste and cook for 1 minute.
•  Pour over  3 1/2 cups stock, stir well then add onion, garlic, carrots, potatoes and rosemary.  Bring to the boil, reduce heat to medium and cook, uncovered for 40 minutes or until the beef is tender.
• Whisk remaining flour with remaining stock. Stir into beef mixture.  Bring to the boil, stirring, and cook for 2 - 3 minutes until mixture has thickened.  Stir in peas. Divide mixture between four 1 1/4 cup capacity ramekins or pie dishes.
• Cut pastry into four rounds large enough to fit over ramekins. Drape pastry over ramekins, pressing gently around the edges to seal. Brush with egg. Bake for 10 minutes or until the pasty is golden.

Taste Twist:  For a smokey flavour add 1/2 tsp smoked paprika with the flour and then add 2 rashers chopped bacon with the beef in Step 3.

Ingredients

1/3 cup flour
1kg diced beef
1 x 1 litre pack Campbell's Real Stock -Beef
2 tbsp oil
2 tbsp tomato paste
1 onion, finely diced
2 cloves garlic, crushed
2 carrots, diced
3 potatoes, diced
1 cup frozen peas
2 tsp dried rosemary leaves
1 1/2 sheets puff pastry, thawed
1 egg, lightly beaten