Ingredients

* 1 spray Gold n Canola Canola oil spray
* 800 g fat trimmed raw beef stewing cuts, cubed
* 1 medium onion, finely chopped
* 2 whole beef stock cubes, dissolved in 450ml (2 3/4 cups), boiling water
* 225 g mushroom, sliced
* 1 whole fresh carrot, sliced
* 2 tbs fresh parsley, chopped
* 2 tbs cornflour, blended with 3-4 tbs water
* 1 sheet Pampas reduced fat puff pastry
* 1 tbs skim milk

Directions

1. Heat the oil in a large saucepan over a high heat. Add the meat and brown in batches. Set aside on a plate. Add the onion to the same saucepan and cook for a further 3-5 minutes or until soft.
2. Add the stock, mushrooms, carrot and parsley to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours or until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.
3. Preheat the oven to 220C.
4. Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
5. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the excess pastry trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25-30 minutes, until puffed up and golden brown.
6. 3.5 points per serve