2 tablespoon olive oil
500g rump steak, diced
2 medium brown onion, finely diced
150g button mushroom, thickly sliced
1 tablespoon fresh rosemary leaves
2 tablespoon tomato paste
1 tablespoon plain flour
2 1/2 cup Campbell real beef stock
1/2 teaspoon Salt and dash of black pepper
1/4 cup fresh flat leaf parsley, chopped
1 cup frozen peas
Pampas puff pastry
1. Heat oil in a wok over medium heat, add the steak and cook for 4-5 min until browned
5. Season with salt and pepper, reduce heat and sinner for 1 hour or until beef is tender and liquid is reduced.
7. Heat up pie maker, and make pie accordingly.