This beef stroganoff pie will fast become a family fave!

Method

1. To make the filling, toss beef with 1 tblsp of the oil in a large bowl. Season.

2. Heat a large, flame-proof, casserole dish (16-cup capacity) over a high heat. Add beef in three batches. Cook, turning occasionally, for about 3 minutes, or until browned. Remove.

3. Add the remaining oil, onions, mushrooms and garlic to the dish over a medium heat. Stir occasionally for about 5 minutes, or until soft. Add the brandy. Boil for 1 minute.

4. Stir in the tomato paste, mustard and sauce. Cook, stirring, for 1 minute. Add stock. Return beef. Mix well. Bring to boil. Cover with lid.

5. Gently boil, stirring twice during cooking, for 1 hour Remove lid. Gently boil, stirring every 10 minutes, for a further 30 minutes, or until beef is tender.

6. Stir in the sour cream, then blended our and water. Return to the boil, stirring, for about 10 minutes or until very thick. Transfer to a heatproof bowl. Stand for 20 minutes. Refrigerate, covered, until cold.

7. Grease a 25cm round x 5cm deep cake pan.

8. Place two pastry sheets on top of each other at different angles to form a star. Roll out large enough to line base and up side of pan. Lift and press into pan. Trim edge. Use trimmings to cover any gaps. Spoon in filling.

9. Roll out remaining pastry sheet until large enough to cover pie. Place over filling. Trim. Twist pastry edge to seal. Cut a small cross in the centre.

10. Cook in a very hot oven (220C) for 25 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, covering loosely with foil if over-browning, or until pastry is golden brown. Remove. Stand for 15 minutes before removing from pan.

11. Using a serrated knife, cut pie into wedges. Serve with steamed beans.