Ingredients

• 1 tablespoon olive oil
• 1kg Coles Australian Gravy Beef, cut into 3cm pieces
• 1 brown onion, finely chopped
• 4 bacon rashers, coarsely chopped
• 1 carrot, peeled, coarsely chopped
• 2 celery sticks, coarsely chopped
• 2 garlic cloves, crushed
• 2 tablespoons plain flour
• 440ml can stout beer (optional)
• 1 cup (250ml) beef stock
• 2 tablespoons tomato paste
• 4 thyme sprigs
• 4 sheets Coles Ready Rolled Puff Pastry
• 1 Coles Australian Free Range Egg, lightly whisked

Method

• Step 1 Heat half the oil in a flameproof casserole pan over medium-high heat. Add the beef and cook, in 4 batches, turning, for 4 mins or until brown all over. Transfer to a bowl.
• Step 2 Heat the remaining oil in the pan. Add the onion and bacon and cook, stirring, for 5 mins or until onion softens. Add the carrot and celery and cook, stirring, for 5 mins or until golden brown. Add the garlic and flour and cook, stirring, for 1 min or until well combined. Return the beef to the pan with the beer. (To omit the beer, increase the stock to 2 cups/500ml.) Bring to the boil. Reduce heat to low. Add the stock, tomato paste and thyme. Cover and cook, stirring occasionally, for 2 hours or until beef is very tender. Uncover and cook, stirring occasionally, for 30 mins or until sauce reduces by half. Season. Set aside to cool.
• Step 3 Preheat oven to 220C. Spoon beef filling evenly among six 1½-cup (375ml) ramekins. Use an 11cm pastry cutter to cut 12 discs from pastry. Brush half the pastry discs lightly with egg and top with remaining pastry discs. Place over beef mixture. Lightly brush with egg. Use a small sharp knife to trim remaining pastry into letters. Place on each pie and lightly brush with egg. Bake for 20-25 mins or until pastry is golden brown and puffed. Serve.