SOUTHERN STEAK AND MUSHROOM PIE

SOUTHERN STEAK AND MUSHROOM PIE
1.4 kg chuck roast cut into cubes
1 large onion, diced
3 carrots, diced
230 g mushrooms, sliced
2 cloves garlic, crushed
2 cups beef stock
1 tablespoon corn starch mixed with
3 tablespoons whole milk
salt & pepper to taste
1 egg, beaten
1 cup frozen peas
2 teaspoons smoked paprika
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
2 bay leaves
1 sheet of Pepperidge Farm puffed pastry, rolled out slightly to seals seams.

Brown the beef in a large pot. Remove from pot onto a plate and set aside.
In the same pot, saute the onion and carrots until soft (about 10 minutes).
Add the mushrooms and garlic and saute for 5 more minutes before adding the paprika and all the seasonings.
Add the beef stock to the pot and then pour your browned beef back in. Stir to combine everything and reduce the heat.
Cover the pot and allow the stew to simmer gently for 2-3 hours.
When the meat is fork tender and easy to tear apart, turn the heat up and pour in the corn starch mixture.
Allow the sauce to come to a rapid boil while sauce thickens for about 10 minutes.
Pre-heat the oven to 375 degrees. Divide the beef and mushroom filling between 4-6 oven-proof baking dishes (depending on size).
Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect.
Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.