Chunky Beef And Vegetable Pot Pies - cooking recipe

Ingredients

1 tbsp olive oil
3 1/3 lb beef, cut into 3/4 inch pieces
4 1/2 tbsp butter
1 None medium Spanish onion, finely chopped
1 clove garlic, minced
1/4 cup all-purpose flour
1 cup dry white wine
3 cups hot beef stock
2 tbsp tomato paste
2 None medium potatoes, cut into 3/4 inch pieces
1 None large carrot, cut into 3/4 inch pieces
2 stalks celery, trimmed, cut into 3/4 inch pieces
1 None large zucchini, cut into 3/4 inch pieces
5 oz mushrooms, quartered
4 oz frozen peas
3 tbsp finely chopped fresh flat-leaf parsley leaves
None None Pastry Crust
1 2/3 cups all-purpose flour
1/2 cup cold butter, coarsely chopped
1 None large egg yolk, plus 1 whole egg, lightly beaten

Preparation

Heat oil in a large saucepan. Working in batches, cook beef until browned all over. Remove from pan.
Add butter to pan. Cook onion and garlic, stirring, until onion softens. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock. Continue stirring until mixture boils and thickens slightly. Return beef to pan along with tomato paste, potatoes and carrot. Bring to a boil then reduce heat and simmer, covered, for 1 hour.
Meanwhile, to make the pastry, process flour and butter until crumbly. Add egg yolk and 1-2 tbsp ice water. Mix until ingredients just come together. Transfer to a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
Add celery, zucchini and mushrooms to beef mixture. Simmer, uncovered, for 30 mins, or until beef is tender. Remove from heat and stir in peas and parsley.
Preheat oven to 425\u00b0F. Transfer beef mixture to a deep baking dish. Brush outside edge of dish with a little egg. Roll pastry until large enough to cover dish, place over baking dish and press edges with a fork to seal. Trim edges then brush pastry with egg. Bake for 20 mins, or until browned.