Directions

1. Season the beef with salt and pepper. Cover and refrigerate for 30 mins or 3-4 hours.

2. Heat 1 tbsp oil in a large saucepan. Working in batches, brown the beef on all sides, this adds deeper flavour and colour. Remove and set aside.

3. Lower the heat to medium low. Feel free to add more oil if needed. Add onion and garlic to the pan then cook for 2 minutes, allowing the onion to sweat and caramelise a little.

4. Add bacon, rendering the fat and slightly crisping edges.

5. Add finely chopped carrots and celery, cook for 5 minutes or until slightly softened. Then mix in herbs, stock powder, tomato paste and hot sauce (if using) now.

6. Add mushrooms and carrot chunks, cooking again for 2 minutes.

7. Sprinkle over the flour and mix until well distributed.

8. Return the beef to the pan then pour in the wine and water, ensuring you stir to combine.

9. Simmer for 2-4 hours or until beef is tender. 

   If using ground beef, cook until vegies are just about cooked.

   You can transfer to a Slow Cooker (2-4 hours on Low) or even Pressure Cooker (~30minutes on High). Once cooked, transfer to a bowl and refrigerate to cool to room temp. 

10. Preheat the oven to 200°C/400°F.

11. Pour filling into a pie dish, even out surface.

12. Top with either mashed potato or puff pastry (if too big, just fold the ends in), brush pastry with whisked egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes or until deep golden and the filling is piping hot in the middle poke with a knife to check).

13. Rest for 5 minutes before serving!