Ingredients:

• 700g diced beef
• 1 tbs extra virgin olive oil
• 1 onion, diced
• 2 small zucchinis, finely chopped
• 2-3 cloves garlic, crushed
• 2 tbs Nutraorganics beef bone broth + 1 cup water
• 1 tbs tomato paste
• 1 tbs homemade vegetable stock
• 1 tbs tamari sauce
• 1 tsp curry powder
• 1 cup frozen pea/corn
• 1tbs cornflour or arrowroot powder + 2 tbs water
• 2 tbs coconut milk
• 4 sheets pastry (I used 2 x puff pastry, 2 x shortcut pastry)

Method:

1. Heat oil in a large saucepan over medium heat.  Add onion and garlic.  Saute 2-3 minutes.
2. Add diced beef and stir until browned.
3. Remove pastry sheets from freezer to defrost.
4. Add zucchini, broth (including water), tomato paste, stock, and curry powder.  Stir regularly and bring to boil.  Once boiling, combine arrowroot flour and water and add to saucepan to thicken.  Add frozen peas and reduce to simmer for 10-15 minutes.
5. Grease 2 x large pie dish or 1 x pie dish + 6 cup muffin trays with olive oil spray.
6. Line pie dish with shortcut pastry.  Add beef mixture.  Cover with puff pastry.  Using a pastry brush, brush coconut oil over pastry.  Place 2 small holes in the top of each pie.  Bake in oven for 20-25 minutes or until pastry is golden.

Makes 7-8 serves.

Note:  I think this would be amazing prepared in the slow cooker.  I would add all beef pie ingredients into a slow cooker (excluding arrowroot powder and peas) and cook on low for 3-4 hours.  With 30mins to go, add peas and arrowroot powder mix to thicken. This would ensure the meat is super tender 🙂