Recipe of the Week Every Saturday we share a recipe worth trying. Traditional Beef and Mushroom PieServes 6 · 2 hours Nothing beats a homemade pie with flaky golden pastry and rich, savoury filling. This recipe uses readily available ingredients and can be made ahead for busy weeknights or weekend gatherings. 800g beef chuck steak, diced, 2 tbsp plain flour, 2 tbsp olive oil, 1 large brown onion, diced, 300g button mushrooms, sliced, 2 cloves garlic, crushed, 1½ cups beef stock, 2 tbsp tomato paste, 2 tsp Worcestershire sauce, 2 sheets frozen puff pastry, thawed, 1 egg, beaten, Salt and pepper to taste Method 1. Toss beef in flour with salt and pepper. Heat oil in a large pot and brown beef in batches. Set aside. 2. In the same pot, sauté onion until soft, then add mushrooms and garlic. Cook for 5 minutes until mushrooms release their moisture. 3. Return beef to pot with stock, tomato paste, and Worcestershire sauce. Simmer covered for 1 hour until beef is tender. Let cool completely—this helps prevent soggy pastry. 4. Preheat oven to 200°C. Spoon filling into a pie dish and cover with puff pastry, trimming edges and crimping with a fork. 5. Cut a small steam vent in the centre, brush with beaten egg, and bake for 30-35 minutes until golden and puffed. 6. Let rest for 10 minutes before serving with mashed potatoes and peas for a proper Aussie dinner. | 