Tender Beef Pie

• olive oil
• 1 onion, chopped finely
• 180 g mushrooms, sliced thinly
• 450 g beef steaks, cubed
• 1 small carrot, diced
• 1 teaspoon garlic powder
• 1/2 cup corn kernel
• 1 cup Guinness stout (or other dark stout)
• 3/4 cup peas
• 1 tablespoon tomato paste
• 1 tablespoon tomato sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 cup water
• 2 teaspoons beef stock granules
• 1 tablespoon cornflour, mixed with a little water
• 1 egg, slightly beaten
• 1 sheet puff pastry

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
2. In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min's, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
6. Place pies in oven and bake for approx 20 Min's until pastry top is browned.
7. Serve immediately.

olive oil, onion, mushrooms, beef, carrot, garlic, corn kernel, stout, peas, tomato paste, tomato sauce, worcestershire sauce, thyme, water, beef stock granules, cornflour, egg, pastry

Taken from www.food.com/recipe/tender-beef-pie-362529 (may not work)