2 pounds lean ground, or chopped beef sirloin (1kg)
1/2 turnip, diced
3-4 medium potatoes, diced
2 yellow onions, chopped
2 cloves garlic, minced
3-4 carrots, scraped and diced
2 pkgs beef stock powder (Oxo or equivalent)
1 tsp Worcestershire Sauce (5ml)
fresh chopped parsley
salt and ground black pepper to taste
olive oil 400 grams
frozen puff pastry for the top-crust, thawed according to package instructions
Parboil diced vegetables in water for a few minutes and reserve water for gravy.
Sauté ground beef in a little oil with the onions and garlic and drain well to remove excess fats.
Combine par-boiled vegetables and meat mixture, Worcestershire sauce and seasonings, including beef stock powder. Mix well.
Spoon filling into casserole and level, then top with rolled-out pastry.
Bake at 425°F or 220°C for 15 minutes. Remove from oven and brush with egg wash, then return to 350°F (180°C) oven for a further 40 minutes.
Serve with gravy made from beef stock and the water from the vegetables, thickened with cornstarch.