Makes six small oven proof ramekins or one larger pie dish.
1kg diced beef rump (or similar, cheaper cuts may need longer cooking)
375ml beef stock
2 teaspoons olive oil
1 large brown onion
2 cloves of garlic crushed
2 tablespoons tomato paste
375ml red wine
2 tablespoons plain flour
2 carrots diced
2 tablespoons each of fresh thyme and parsley
plus 6 sprigs of thyme extra
2 sheets puff pastry
milk to glaze
In a heavy pan or pot, cook the onion in oil over a low heat until translucent.
Add the garlic and beef to brown.
Add the flour, stock, tomato paste and red wine and bring to boil.
Reduce to simmer and add the remaining vegetables and the thyme.
Cover with a lid and simmer 30 minutes.
Remove the lid and cook for another 30 minutes until thickened.
Stir through the parsley and divide the mixture into ramekins to cool.
When cooled, cut the puff pastry into squares and cover. Cut a small cross in the middle of the pastry and insert the thyme sprig. Glaze the pastry with milk. Bake for 20-30 minutes in oven at 200degC.