BEEF and BUTTER BEAN POT PIES

There's nothing quite like making your own pies and knowing that everything you put into it are good quality ingredients. This pie takes a little longer to make than some but using simple cuts like gravy beef lets you save money when buying it but the longer cooking time gives you the melt in the mouth taste you get with more expensive cuts.

                                            BEEF AND BUTTER BEAN POT PIES


500g Gravy Beef, chopped
1 each large Onion and Carrot, chopped
1 T Thyme or Rosemary Leaves
400g can diced Tomatoes
1 T each Brown Sugar and Red Wine Vinegar
1 cup Beef Stock
400g can Butter Beans, drained
1-2 sheets ready rolled Puff Pastry, thawed


1. Heat 1 T vegetable oil in a saucepan over high heat. Cook beef in
   batches for 3-4 minutes or until browned. Remove and set aside.


2. Add onion, carrot and herbs to pan, cook, stirring, for 3-4 minutes. Return
    the beef with tomatoes, sugar, vinegar and stock. Bring to the boil, reduce
    heat to low and simmer, covered, for 45 minutes, then uncovered for 30 
    minutes. Stir through butter beans.


3. Preheat oven to 200 degrees celsius. Divide the mixture between 4 
   ovenproof dishes and place onto a baking tray. Top each with pastry, trim
   to fit. Glaze with a beaten egg. Push a sprig of herbs into each one
   and bake for 20 minutes or until pastry is golden. Serve with steamed
   green vegies or a mixed salad.