There are some nights - and we all have them - when you really can't be bothered to do anything more for dinner than turn on the oven and bung something in. This is the pie for those nights. It's a hearty, family-friendly, puff-pastry-topped pie with slow cooked chunks of beef, simple veg and a thick sauce of homemade stock, tomatoes and - would you credit it? - just a hint of Vegemite. It don't come more Aussie than that. We brown the beef and cook it with a base of onion, carrot, garlic and celery before adding tomato paste, veal stock and tomatoes.  We then add seasoning, thyme and Vegemite for extra flavour.

Beef, onion, carrot, celery, olive oil, garlic, thyme, Vegemite, salt, tomato paste, chicken stock, tomatoes, butter puff pastry.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK: remove plastic film and cook, brushed with beaten egg or milk, in a preheated 200C oven for 30-35 (from defrosted) to 40-45 minutes (from frozen) for a small size; 40-45 (from defrosted) to 50-55 minutes (from frozen) for a large size, or or until the pastry is puffed and golden brown and the filling heated through.

DEFROST INFORMATION: defrost overnight in the fridge or cook straight from frozen. Once defrosted, cook and consume within 48 hours. Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.