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To make beef filling, place beef in a medium bowl, add flour and toss to coat. Heat 2 tablespoons of oil in a medium heavy-based frying pan over medium-high heat. Add beef and cook, using a wooden spoon to stir often, for 6 minutes or until light brown. Transfer to a medium heatproof bowl. Reduce heat to medium. Add remaining oil to pan. Add onion, carrots and celery, and cook, stirring, for 2 minutes. Return beef to pan with stock, parsley, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer for 1 hour or until beef is tender. Increase heat to medium and cook, uncovered, for a further 10-15 minutes or until sauce is a thick gravy. Taste and adjust seasoning with salt and pepper. Transfer beef filling to a medium heatproof bowl and set aside for 10 minutes. Cover and place in the fridge for 30 minutes to partially cool.4TASTE.COM.AU01:06How to prepare onionsUP NEXT04:23Taste Test Kitchen Episode 3: our experts review the best blenders in ...06:35Pepper steak trencher with ciabatta - Massel - TASTE01:354 tricks to make your food last longer03:31These smart space-saving freezer hacks will transform how you meal prep00:44Cheese and bacon croissant puffs00:43Chicken Crimpy melting potatoes01:26Extra crispy katsu sando toastieHow to chop and slice onionsStep 2Meanwhile, line a tray with non-stick baking paper. Lightly flour a clean surface and use a rolling pin to roll out puff pastry, rotating occasionally, to a 30cm square 3-4mm thick. Invert a shallow 25cm (top measurement) pie plate on pastry and use a sharp knife to cut pastry 2mm from edge of plate. (Do not drag - the pastry layers may stick together and the edge won't puff into separate crisp layers in the oven.) Lift pastry onto lined tray, cover with plastic wrap and place in fridge until required.Step 3Preheat oven to 200°C. Brush a pie plate with melted butter to grease. Place shortcrust pastry sheets on a clean surface and cut 1 sheet in half. Brush 1 edge of whole sheet with water and lay a half sheet along this edge, overlapping by 1cm. Press to join and smooth out join. Repeat process on an adjacent edge of whole sheet, overlapping ends of half-sheets as well. Gently lift pastry onto greased plate and ease into plate to line. Smooth pastry and press around top rim of plate. Hold plate and rotate while using a small sharp knife at a 45° angle to cut away excess pastry.Step 4Use a fork to prick pastry base evenly about 25 times. Place in fridge for 15 minutes to rest (to help reduce shrinkage during cooking). Blind-bake the pie base before adding filling to ensure it is well cooked and crisp. To do this, place a 30cm square of non-stick baking paper or foil over the pastry and top evenly with about 1 cup of dried beans or rice to stop the pastry from bubbling. Place pie plate on a baking tray and cook in preheated oven for 10 minutes. Carefully remove paper or foil and beans or rice (see note) and bake for a further 8-10 minutes or until golden. Transfer the pie plate to a wire rack and, if necessary, use a clean tea towel to carefully pat down any pastry that has puffed during cooking. Set aside for 15 minutes to cool. Increase oven temperature to 220°C.Step 5Spread cooled filling evenly into base. Remove puff pastry from fridge. Use a pastry brush to lightly brush pie edge with a little cold water. Place puff pastry on top of pie and gently press edges together to seal. (Do not press the outer edge, or it will not puff well during cooking.)Step 6Use a small sharp knife to cut a 4cm cross in pastry centre to allow steam to escape during cooking. Lightly brush top with whisked eggPlace. pie on baking tray and bake in oven for 15 minutes. Reduce oven to 190°C and cook for a further 20-25 minutes or until well puffed, golden and heated through. If necessary, shield areas of pastry top and edges browning faster than others with pieces of foil. Serve immediately.Did you make this?I MADE THIS9people made thisSAVE RECIPE390people saved thisRECIPE NOTESDried beans or rice used for blind-baking can be stored in a sealed container to be reused for future blind-baking.Variations: Red wine and mushroom pie: Increase plain flour to 2 1/2 tbs. Reduce beef stock to 185ml (3/4 cup). Add 150g Swiss brown mushrooms, cut into 1cm-thick slices, and 1 1/2 tsp fresh thyme leaves with vegetables in step 1. Add 125ml (1/2 cup) dry red wine like cabernet sauvignon when returning beef to pan in step 1. Cook, uncovered, on medium-high for 5 minutes or until wine reduces by half. Add stock and continue with recipe. In step 1, increase final, uncovered, cooking time for filling to 15-20 minutes.Steak and kidney pie: Reduce the beef to 650g. Add 200g of lambs' kidneys, skinned, cores removed, trimmed and cut into 2cm pieces. 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