INGREADIENT

• 1 kg beef stir-fry strips
• 1 cup peas
• 1 cup baby corn
• 1 potato cubed medium
• 1 sweet potato cubed small
• 1 brown onion finely chopped large
• 1 tsp garlic crushed
• 1/2 tsp salt and pepper *to taste
• 1 cup gravy powder
• 2 sheets puff pastry
• 1 egg beaten
• 50 g butter

Direction

1. Place meat in a large pot.
2. Add the onion, potato, sweet potato, peas, corn, salt, pepper and the crushed garlic. Fill the pot with water so it is approximately 2.5 cm above the ingredients.
3. Stir and cook for a few hours until the meat is tender, topping up the water if needed. Stir regularly.
4. Drain meat and vegetables, reserving the cooking liquid. Allow meat to cool.
5. Make sufficient gravy to cover the meat and vegetables, using the reserved cooking liquid.
6. Combine the meat and vegetables mixture with the gravy and allow to cool.
7. Preheat oven to 180C.
8. Grease pie dish and line with pastry.
9. Place desired amount of meat and vegetable mixture into the dish and top with another sheet of pastry. Prick with a fork.
10. Brush with egg.
11. Bake until the pastry is crisp and golden brown.
12. Switch the oven off, leave pie to sit in the oven for approximately 15 minutes. Serve or allow to cool and then freeze.