- 3 tbsp olive oil
- 800g rump steak or roast, cut into cubes
- 1 large onion, chopped
- 2 carrots, peeled and finely sliced
- 1 celery stalk, finely sliced
- 2 cloves garlic, crushed
- 3 tbsp tomato paste
- 1 tin (400g) chopped tomatoes
- 1 tbsp beef stock
- 500ml hot water
- 3 sprigs thyme
- 3 tbsp finely chopped parsley
- freshly ground sea salt
- black pepper
- 1 tsp brown sugar
- 250g readymade puff pastry
- 1 egg yolk, beaten
Preheat the oven to 200°C.
Heat the oil in a large saucepan and brown the meat well until golden, then remove from the pan and set aside.
Sauté the onion, carrots and celery in the same saucepan until golden, then add the garlic and sauté for 1 minute.
Return the meat to the saucepan and add the tomato paste. Stir well, and then add the tomatoes, beef stock and thyme.
Place the lid on the saucepan and simmer over medium heat for 45–60 minutes, stirring occasionally.
Remove the lid, and allow the sauce to reduce to a thick, gravylike consistency.
Stir in the chopped parsley and season well with salt, pepper and sugar. Spoon the pie filling into Le Creuset Ramekins and set aside to cool.
Cut the pastry into 4 disks, using the ramekins as a template. Carefully place the pastry disks onto the ramekins, brush the tops with the egg yolk, and bake in a preheated oven at 200°C for 15-20 minutes, or until puffed and golden brown.
Serve hot from the oven with a crisp green salad.