Ingredients
Method
1.In a large saucepan, heat butter and oil together on high. Toss beef in flour, shaking off excess. Brown in 2 batches, 4-5 minutes each. Remove from pan.
2.In same pan, saute eschalots 3-4 minutes until golden. Reduce heat to medium. Stir in garlic, cook 1 minute. Add brandy to pan to deglaze.
3.Return beef to pan with stock, mustard and sauce. Bring to boil. Reduce to low and simmer, covered, 1 hour until beef is tender and sauce has thickened. Stir in cream and parsley. Season. Cool.
4.Meanwhile, cook potatoes in a saucepan of boiling salted water 10-15 minutes until tender. Drain and mash well with extra butter and cream. Season. Cool.
5.Preheat oven to hot, 200°C. Spoon beef filling into a 22cm pie plate. Spread potato over evenly. Top with joined sheets of puff pastry. Trim, and press edges with a fork to seal.
6.Brush with egg and cut a small cross in the centre as a steam vent. Bake 25-30 minutes until pastry is puffed and golden. Serve with steamed beans.
To make seasoned flour, add salt, pepper and any other seasonings of choice to plain flour.
Note
