Serves: 4-6

Preparation and cooking time: 120 minutes

Skills needed: Basic

You will need:

1/2 kg Winter Creek Farm chuck steak

3 medium leeks chopped

1 cup sliced mushrooms

2 tablespoon Plain flour

1 tsp Smoked Paprika

Salt, Cracked Pepper

Olive Oil

Worcestershire Sauce


½ cup Red Wine

Beef Stock

Garlic Salt

Tomato Paste

Puff Pastry

Milk to wash


Chop chuck steak into cubes.

In a plastic bag, add tablespoon plain flour, 1 tsp smoked paprika, garlic salt, pepper.

Add meat and coat with flour mix.

Heat olive oil in pan, brown meat and then set aside.

Heat more olive oil and knob of butter, sauté leeks for one minute, then add mushrooms., garlic salt and cracked pepper. Cook until they start to brown on the ends. Add meat.

Add wine, Worcestershire sauce, tomato paste and beef stock – just covering the meat. Heat for one minute, then slowly stir through.

Cook for 1.5 hours stirring every 15 minutes. The gravy will start to thicken.

Allow to cool.

Line your dish with puff pastry, add your meat, top with pastry, wash with milk.

Cook until your pastry is golden brown.

Let stand for 5 minutes, then cut and serve with your favourite veggies.