These recipes are supplied courtesy of the Australian Meat and Live-stock Corporation.


Beef Hotpot Pie

Preparation Time:	10 minutes
Cooking Time:	2-3 hours
Serves 4

750g diced lean beef - round, blade, chuck or gravy beef.	1 tablespooon canola oil
1 onion, chopped	2 teaspoons crushed garlic
410g can tomatoes with their juice	310g can corn niblets with their juice
1 tablespoon Worcestershire sauce	1-2 sheets ready rolled puff pastry, thawed

1	Heat a little of the oil on high in a deep-sided pan. Fry onion and garlic for 1-2 mins. Remove and put aside.
2	Heat a little more oil on high. Brown beef in small batches, removing each batch before adding the next.
3	Return beef and onion to pan. Add tomatoes, corn and Worcestershire sauce, stirring to combine.
4	Cover and simmer gently for 1-1.5 hrs for blade or round, 1.5-2 hrs for chuck or shin. Stir occasionally. Season to taste. If hotpot needs thickening, boil with lid off for 10-15 mins.
5	Pre-heat oven to 230C. Transfer contents to oven-proof casserole dish, cover with pastry, pinching edges to make a frill. Bake for 20 mins ot till golden. Serve with seasonal vegetables.