Beef Bourguignon Pot Pie

1 kg beef, cut into small cubes
Flour, for dusting
1 carrot, grated
1 celery stick, finely diced
500ml beef stock
500ml red wine
1 x brown onion finely diced
500g mushrooms cut into small quarters
1 clove of garlic
2 sheets of frozen puff pastry
1 egg
1 tbs water

Roll the beef cubes in flour and place in large pan with some olive oil to seal the meat -   use a high heat until nicely browned. Remove from pan and place on a plate.

In the same pot, fry diced onion and garlic until soft and golden.

Now, add the meat back to the onion. Add mushrooms and the red wine. Bring to the boil and then turn the heat down to simmer for ten minutes.

Now add the stock and let simmer for one hour. The sauce should be thick and rich in consistency. If it is not, combine a little cornflour and water in a bowl and stir into the stew until the right thickness. Let the stew cool slightly.

Heat the oven to 200C. Place the bourguignon in bowls and cover with the defrosted puff pastry - [first make a collar for the bowls with large strips of pastry, using eggwash to stick to pot.  Put a double layered circle of puff pastry as the lid.   Cut a slit in the centre of the pastry and firmly seal around the edges with the back of a fork. Brush with egg wash.

Bake for 30-40 minutes or until the pastry is golden brown.

[Another option is to use mashed potato instead of puff pastry - which will turn it into a Shepherd's Pie]