Steak and Vegetable Pie

Ingredients:

• 2 tbsp olive oil  
• 1.5kg rump steak  
• 1 large onion, diced  
• 4 cloves garlic, minced  
• 2 large carrots, diced  
• 2 medium potatoes, diced  
• 3 large mushrooms, chopped  
• 1 tsp thyme
• 2 tsp tomato paste  
• 1 tsp of mustard  
• ½ tsp vegemite  
• 1 pinch salt  
• 1 pinch pepper  
• 2x beef continental stock pot sensations  
• 100ml light cream  
• 1 cup water  
• 9 filo pastry sheets  
• 1 whole egg, beaten 

Method:

1. Preheat the oven to 180°C (fan-forced 160°C) and lightly grease a medium-sized baking dish. 
2. Heat olive oil in a large, heavy-based pot over medium–high heat. Working in batches to avoid overcrowding, add the rump steak and sear for 2–3 minutes per side until browned. Transfer browned meat to a plate and set aside. 
3. Reduce heat to medium, add the onion and cook for 3–4 minutes until softened and lightly golden. Add the garlic and cook for a further 1 minute until fragrant, being careful not to burn it. 
4. Stir in the carrots, potatoes, and mushrooms. Cook, stirring occasionally, for 5–7 minutes to allow them to begin softening and to pick up the flavour from the pot. 
5. Add thyme, tomato paste, Vegemite, salt, and pepper. Stir for 1–2 minutes to coat the vegetables and allow the tomato paste to caramelise slightly. 
6. Return the beef to the pot along with any juices. Add the stock pots and water, stirring well to dissolve. Bring the mixture to the boil, then reduce heat to low and simmer, uncovered, for 30–40 minutes or until the beef is tender and the sauce has thickened to a rich gravy-like consistency. Stir occasionally to prevent sticking. 
7. Spoon the hot beef and vegetable mixture into the prepared baking dish, spreading evenly. 
8. Lay a sheet of filo pastry over the filling and lightly brush with beaten egg. Continue layering sheets, brushing each one with egg before adding the next, until all sheets are used. Gently tuck the edges down the sides of the dish. 
9. Place the pie in the preheated oven and bake for 25–30 minutes or until the filo is golden brown and crisp. 
10. Remove from oven and allow to stand for 5 minutes before serving. Serve hot with a side of steamed greens or salad.