2 tablespoons olive oil
1kg beef blade steak, diced small
1 large onion, diced small
2 small or 1 large potato, peeled and diced small
2 garlic cloves, crushed
½ red capsicum. diced small
1 large carrot, peeled and diced small
1/4 cup red wine
1 cup beef stock
1 tablespoon tomato sauce
1 tablespoon bbq sauce
1 tablespoons worcestershire sauce
1 tablespoon traditional gravox
1 tablespoon cornflour
For pie crust – pampus puff and shortcrust pastry
Place gravox and cornflour in a plastic bag and add the meat and shake to coat.
Heat the oil in a large saucepan over medium to high heat. Cook the garlic, onion and capsicum until soft. Add the beef and cook, stirring, until browned.
Reduce heat to medium. Add potato and carrots to pan. Cook, stirring often, for 5 minutes.
Add sauces, wine and stock. Bring to the boil, stirring . Reduce heat to low and simmer, covered, for 1 hour or until beef is tender.
Heat your pie maker and as per instructions place the shortcrust in for the base, add approx. 2 heaped tablespoons of pie mix and top with the puff pastry top. Close the lid and cook for the time as per the pie maker instructions.
Serve with your favourite sauce.