Tam West

Leave the fancy gourmet pie fillings for someone else to labour over. A straight-up meat pie always tops the pops, bursting with succulent beef slow-cooked in Campbell's Real Stock for maximum flavour and the comfort of knowing all ingredients are 100 percent natural. This recipe was developed by Bite for Campbells Real Stock.

Ingredients

1	Onion, chopped
2 cloves	Garlic, crushed
1	Celery stalk, finely chopped
2 Tbsp	Olive oil
2 kgs	Beef casserole steak, (cross cut is best), cut into small cubes (Main)
2 Tbsp	Tomato paste
1 cup	Red wine
1 ½ Tbsp	Worcestershire sauce
4 cups	Campbell's Real Stock, Beef (Main)
¼ cup	Cornflour
400 g	Shortcrust pastry
400 g	Puff pastry

Directions

1. Fry the onion, garlic and celery in oil over a gentle heat until soft. Turn up the heat and add the meat, cooking for 5 minutes until brown on all sides (this may need to be done in batches).
2. Stir through the tomato paste then wine, Worchestershire sauce and stock. Simmer, uncovered, for 1-2 hours until meat is tender.
3. Mix cornflour with some of the cooking juices to form a slurry. Stir tough the mixture, simmering for a few minutes until it has thickend. Season and set aside to cool.
4. Roll out the shortrust pastry to 2mm thick and cut out rounds to fit the base and sides of your pie tins. Spoon in the filling and top with rounds of puff pastry. Trim and press the edges together. Brush the top of the pies with an egg wash (1 egg lightly beaten) and bake in a 180C oven for 30 minutes or until golden.