Better Homes and Gardens (Australia)

EASY STEPS TO A FRENCH ONION AND BEEF PIE

Preparatio­n time 20 mins

(plus 30 mins chilling and freezing)

Cooking time 2 hours 30 mins Serves 4

2 Tbsp extra virgin olive oil

1kg chuck steak, cut into 2cm pieces

40g unsalted butter, chopped

4 brown onions, thinly sliced

6 sprigs thyme

2 Tbsp brown sugar

1 Tbsp plain flour

1 cup white wine

ƒ/… cup Worcesters­hire sauce

2 cups beef stock

2 carrots, peeled, halved and sliced 1 celery stalk, thinly sliced

2 bay leaves

1 Tbsp Dijon mustard

2 sheets butter puff pastry

1 free-range egg, lightly beaten

150g coarsely grated gruyère cheese

1 Tbsp thyme leaves

Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 Heat oil in a in a large, heavy-based ovenproof frying pan on high. Cook beef, in batches, turning, for 6 minutes or until browned. Transfer to a plate.

STEP 2 Reduce heat to low. Add butter, onion, thyme and sugar. Cook, stirring occasional­ly, for 30-40 minutes or until caramelise­d.

STEP 3 Add flour and stir well to coat. Stir in wine and bring to a simmer. Cook for 2 minutes. Add Worcesters­hire, stock, carrot, celery and bay leaves. Return beef to pan. Bring to a simmer. Reduce heat to low and cover with lid. Cook for 1 hour. Partially uncover and cook for a further 20 minutes or until beef is tender and sauce thickens. Set aside to cool slightly. Remove and discard bay leaves. Stir in mustard.

STEP 4 Preheat oven to 220°C/200°C fan-forced. Brush 1 sheet of puff pastry with egg. Press another sheet on top and refrigerat­e for 10 minutes. Spoon beef mixture into a 20cm (base measuremen­t) pie dish and put dish on an oven tray. Reserve 1 tablespoon of gruyère. Sprinkle beef mixture with remaining gruyère and thyme.

STEP 5 Cut pastry 3cm larger than diameter of dish. Brush with egg. Freeze for 10 minutes. Brush again with egg and freeze for 10 minutes.

STEP 6 Put pastry over filling. Using the tip of a small sharp knife, score a pattern into pastry, being careful not to pierce pastry (see steps below). Crimp edges with a fork. Sprinkle with remaining gruyère.

STEP 7 Bake for 15-20 minutes, until golden and bubbling.

COOK’S TIP

The filling can be made a few days in advance and refrigerat­ed. Freezing pastry and brushing twice with egg will create a golden top and clear pattern.