Beef hotpot pie

Ingredients

750 g chuck or boneless shin/gravy beef

1 onion, chopped

2 cloves garlic, crushed

400 g can tomatoes

310 g can corn kernels, drained

1 tbsp Worcestershire sauce

1 sheet ready-rolled puff pastry, thawed

green beans to serve

Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, and add about 2 tbsp of oil, mix well. Heat a deep, heavy-based pot over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and set aside.
Reduce heat in pot and add a little oil, add the onion and garlic, cook for 1-2 minutes, stir occasionally. Add tomatoes, corn and Worcestershire sauce, stirring to combine. Return beef to the pot. Partially cover, keep the heat low.
Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients covered. If consistency needs thickening, once meat is tender simmer with the lid off until reduced (about 10-15 minutes).
Preheat oven to 220°C. Transfer beef and corn contents to an ovenproof casserole dish, cover with pastry, pinching edges to make a frill. Bake for 20 minutes or until golden. Serve with green beans.

The pie filling can be refrigerated, ready to be baked another night, or eaten as a casserole.