STEAK DIANE PIE

SERVES 6 PREP 30 MINS COOK 1 HOUR 45 MINS

• 20g butter, plus 20g extra

• 1 tbsp olive oil

• 1kg beef chuck steak, 2cm cubes

• 1 / 3 cup seasoned flour

• 6 eschalots, halved

• 2 garlic cloves, thinly sliced

• ¼ cup brandy

• 1 ½ cups beef stock

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• ¼ cup cream, plus

¼ cup extra

• ¼ cup chopped parsley

• 500g potatoes, chopped

• 2 sheets frozen butter puff pastry, thawed

• 1 egg, whisked

• steamed green beans, to serve

1 Preheat oven to 200°C.

2 In a large saucepan, heat butter and oil together on high. Toss beef in flour, shaking off excess. Brown, in 2 batches, 4-5 mins each.

Remove beef from pan.

3 In same pan, saute eschalots 3-4 mins until golden. Reduce heat to medium. Stir in garlic and cook 1 min. Add brandy to pan to deglaze.

4 Return beef to pan with stock, mustard and sauce. Bring to boil. Reduce heat to low and simmer, covered, 1 hour until beef is tender and sauce has thickened. Stir in cream and parsley. Season. Cool.

5 Meanwhile, cook potatoes in a saucepan of boiling salted water 10-15 mins until tender.

Drain potatoes and mash well with extra butter and extra cream. Season. Cool.

6 Spoon beef mixture into a 22cm pie plate. Spread potato over evenly. Top with joined sheets of puff pastry. Trim pastry and press edges with a fork to seal.

7 Brush top of pie with egg and cut a small cross in the centre as a steam vent. Bake 25-30 mins until pastry is puffed and golden. Serve with steamed beans.