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1
Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
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2
Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
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3
Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
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4
Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
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5
Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
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6
Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot.
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7
cook for a further 15 minutes Stir occasionally.
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8
Thicken if you feel the gravy is on the thin side.
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9
For a Pot pie, pre heat the oven to 200c.
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10
Using about 250 grams of pasty roll out until quite thin.
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11
place ingredients in the pie dish and cover with the pastry in the usual way.
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12
I only use pastry as a lid, I dont line the pie with pastry as well.
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13
Cook in the oven for at least 30 minutes.
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14
serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.
