Saucy beef-and-bean pies

Ingredients:

• 1 Tbsp (15ml) olive oil
• 1 onion, chopped
• Salt and milled pepper
• 400g beef goulash
• 4 cloves garlic, chopped
• 1 packet (50g) tomato paste
• 4 sprigs thyme, plus extra for serving
• 2 cans (400g each) chopped and peeled tomatoes
• 2 cups (500ml) beef stock (or water)
• 1 Tbsp (15ml) Worcestershire sauce
• Pinch sugar
• 800g carrots, grated
• 2 cups (500ml) cubed veggies (like baby marrow, butternut or sweet potato)
• 1 can (400g) red kidney or cannellini beans
• 2 packets (400g each) puff pastry

Method:

1. Heat oil in a pot and sauté onion until soft.
2. Season beef and brown well.
3. Add garlic, tomato paste and thyme and cook for a minute.
4. Stir in tomatoes, stock (or water), Worcestershire sauce and sugar.
5. Cover and simmer for about 25 minutes.
6. Add carrots and cubed vegetables and cook for a further 20 minutes.
7. Stir in beans and season if needed.
8. Divide mixture into individual serving bowls or transfer to a large ovenproof dish.
9. Top with pastry and bake for 15-20 minutes, or until pastry is golden.
10. Garnish with extra thyme just before serving.