Beef and Mushroom Pie

Jade

2 T plain flor
2 t paprika
Salt and pepper
1.5 kg diced steak
425 g can chopped tomatoes
5 garlic cloves
2 red onions, finely sliced
1 stick celery, finely chopped
250 ml red wine
1 t thyme, chopped
300 g mushrooms
30 g parsley, roughly chopped
375 g packet puff pastry
1 egg yolk, lightly beaten

Preheat oven to 180°C. Combine flour, paprika, salt and pepper in bowl, toss meat through, place in casserole dish. Add tomato, garlic, onion, celery, thyme, red wine, stir. Cover and cook 1 ½ hours, stirring occasionally. Add mushrooms, cover and return to oven for 1 hour or until sauce thickened slightly and beef and mushrooms tender. Remove from oven and stir through parsley. Increase oven to 200°C. Pour pie filling into pie dish(es) and cover with pastry, pressing around rim. Cut in middle to allow steam to escape, brush with egg yolk, bake 20-25 mins or until golden