Beef and Vegemite Pie

• 1 kg cubed chuck steak
• 500ml red wine
• 1 large onion
• 2 cloves garlic, minced
• 80g diced bacon
• 250g diced carrots
• 2 Tbsp Vegemite
• 1 Tbsp tomato paste
• 1 can crushed tomatoes
• 1 tsp mixed herbs
• 200g sliced mushrooms
• Frozen puff pastry

#tefalexperts #karlludik #thermocooker #breakfast

1. Soak the Chuck steak in red wine overnight 2. On your i-Companion XL, insert the Ultrablade. Put the onion and chop on Speed 12 for 15 seconds 3. Scrape down the bowl and swap the Ultrablade for the Mixer. Add garlic, bacon and carrots. Start Slow Cook P1 for 8 mins 4. Drain the steak and coat it in flour. Set aside 5. In a separate bowl, combine 2 tbsp vegemite and 350ml boiling water to make a stock 6. To the stock mixture, add mixed herbs, tomato paste, crushed tomatoes and steak. Start Slow cook P2 for 2 hours 7. In the meantime, line a tray with the frozen puff pastry and blind bake in a preheated oven at 200°C for 10 mins. Set aside to cool. 8. Once the filling is cooked, fill the pastry case with the beef filling and close the top with puff pastry 9. Bake at 200°C for 25 mins or until the pastry is golden and flaky.