Pastry-Topped Ginger Beef

• 14 cup cornstarch
• 2 (10 ounce) cansquality consomme
• 1 (35 g) package onion roasted garlic soup mix
• 12 cup cooking sherry
• 14 cup grated gingerroot (fresh or jarred)
• fresh ground pepper
• 3 lbs beef, stewing cubes or 3 lbs round roast, cubes
• 1 lb fresh baby carrots
• 1 (375 g) package frozen puff pastry

1. In a Dutch oven or large pot, mix together first six ingredients.
2. Add meat and mix well.
3. Cover and simmer on stovetop or bake in 300 oven for 2-3 hours until fork-tender.
4. Note: recipe may be prepared to this stage and then refrigerated and finished the next day.
5. Meanwhile, on a lightly floured surface, roll out pastry to a large rectangle.
6. Add carrots to beef mixture.
7. Transfer mixture to a large rectangular 3 litre casserole and cover with pastry.
8. Trim edges, cut steam holes, and decorate with extra pieces of scrap pastry.
9. Bake in a 400 oven for 30 minutes or until golden and filling is bubbly.

cornstarch, cansquality consomme, onion, cooking sherry, gingerroot, fresh ground pepper, beef, fresh baby carrots, pastry

Taken from www.food.com/recipe/pastry-topped-ginger-beef-395168 (may not work)