1 tbsp olive oil
800g gravy beef, cut into 2cm pieces
300g brown onions, chopped
1 clove garlic, crushed
2 tbsp tomato paste
1 tbsp Dijon mustard
625ml gluten-free beef stock
2 tbsp cornflour
2 tbsp water
Store-bought gluten-free pastry dough, as required
Heat oil in a saucepan over high heat; saute beef, in batches, until browned, about 2 mins. Set aside.
Reduce heat to medium. In the same pan, saute onion and garlic until onion softens, 5 mins. Return beef to pan with tomato paste, mustard and beef stock; bring to the boil. Reduce heat to low; simmer, stirring occasionally, until beef is tender and sauce thickens, about 1½ hours.
Mix cornflour and water; add to the beef mixture. Cook, stirring, over high heat, for 5 mins or until sauce boils and thickens. Season to taste. Cool.
Preheat oven to 220°C. Oil six 10cm wide, 180ml pie dishes. Place them on an oven tray.
Roll pastry between two sheets of baking paper until 5mm thick. Cut six 15cm discs from the pastry. Ease them into dishes; press into base and sides; trim edges. Spoon beef mixture into pastry cases. Brush edges with water. Cut six 10cm discs from remaining pastry; place on pies, press to seal, trim edges. Refrigerate for 30 mins.
Make two slits on top of each pie. Bake until firm, browned lightly and filling is hot, 30 mins.