Steak, Shallot and Thyme Pies

1. 1

   Heat some oil in a large heavy-based saucepan over high heat.

2. 2

   Cook the beef in batches until well browned, then remove from saucepan.

3. 3

   Reduce heat to medium, add onions and garlic then cook until onions have softened and browned slightly.

4. 4

   Stir in the flour and heat for 1 minutes.

5. 5

   Add tomato paste and thyme and stir to combine.

6. 6

   Gradually stir in the Bonox* stock, then bring to boil.

7. 7

   Return beef to the pan, and cook over low heat, uncovered, for 60-90 minutes until beef is tender.

8. 8

   Cool slightly.

9. 9

   Grease 8 individual 2/3 cup capacity pie plates.

10. 10

    Line the bases of the tin with pastry, trim to fit.

11. 11

    Divide filling evenly between the pie plates.

12. 12

    Top with pastry, trim to fit and press edges firmly to seal.

13. 13

    Brush with egg and bake at 200C for 20 minutes or until pastry has cooked through and filling is hot.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.