Beef And Vegetable Pie - cooking recipe

Ingredients

1/3 cup all purpose flour
1 1/2 lbs beef stew chucks, 1 inch
1/4 cup vegetable oil
1 None medium onion, finely chopped
1 None medium carrot, coarsely chopped
1 None celery stick, coarsely chopped
1 None medium parsnip, coarsely chopped
2 cups beef stock
1 (14 oz) can diced tomatoes
2 tbsp Worcestershire sauce
2 None sheets frozen pie crust (unsweetend), thawed
1 None large egg, lightly beaten
1/2 None sheet frozen puff pastry, thawed

Preparation

Place flour in a large Zip-loc bag. Add beef and shake to coat. Heat 1 tbsp of the oil in a large saucepan over moderately high heat. Cook beef, in batches, for 3-4 mins or until seared. Transfer beef to a heatproof plate.
Heat remaining oil in pan. Add onion, carrot, celery and parsnip and cook and stir for 5 mins or until vegetables start to soften. Add beef, stock, tomatoes and Worcestershire sauce. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for 40 mins or until sauce is thick. Remove from heat. Cool. Preheat oven to 400\u00b0F.
Grease and line an 8 inch round springform pan with baking paper. Line base and sides of the pan with pie crust, trimming to fit. Place pan on a baking tray. Line pastry with baking paper and cover base with dried beans or pie weights. Bake for 10 mins or until edges are lightly golden. Remove weights and paper. Bake for 7 mins more or until lightly golden.
Spoon beef mixture into the dough. Brush edges with egg. Top with 1 sheet of the puff pastry, trimming to fit. Press edges to seal. Brush with egg. Cut remaining puff pastry lengthwise into 1/2 inch strips. Crisscross strips over top. Brush with egg. Bake for 40 mins or until curst is golden. Remove from oven. Stand in pan for 5 mins. Serve.