Australian Meat Pie

• 2 lb. lean steak (round rump is good)
• 2 Tbsp. oil
• 2 onions, chopped
• 1/2 c. chopped celery
• 1/2 c. chopped carrot
• 2 c. beef stock
• salt to taste
• 1/4 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 1 Tbsp. dark soy sauce
• 3 Tbsp. plain flour
• 8 oz. short-crust pastry or 3 frozen 9-inch pie shells
• 8 oz. rough puff pastry
• beaten egg for glazing

1. Remove all fat from steak and cut steak into 1/2 inch cubes. Heat oil in a large saucepan and fry steak in small lots until browned.
2. Set aside.
3. Fry onion until browned, add celery and carrot and cook a few minutes, stir-fry fashion.
4. Return meat to saucepan; add stock, cover and simmer gently for about 30 to 35 minutes.
5. Add salt, pepper and nutmeg and simmer for a further 30 minutes, until meat is cooked.
6. Blend soy sauce, flour and a little water to make a smooth paste.
7. Stir into saucepan; allow to thicken.
8. Taste and adjust flavor if required.
9. Allow to cool while rolling out pastry.

lean steak, oil, onions, celery, carrot, beef stock, salt, black pepper, ground nutmeg, soy sauce, flour, shortcrust pastry, rough puff pastry, beaten egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751997 (may not work)