Servings: 1 family pie or 4 individual

2 onions peeled and halved 2 onions peeled and halved
2 garlic cloves 2 garlic cloves
20g oil 20g oil
30g balsamic vinegar 30g balsamic vinegar
1 heaped tsp cumin powder 1 heaped tsp cumin powder
1 heaped tsp smoked paprika 1 heaped tsp smoked paprika
1kg Gravy Beef diced 1kg Gravy Beef diced
80g tomato paste 80g tomato paste
40g plain flour 40g plain flour
50g Worcestershire sauce 50g Worcestershire sauce
30g balsamic vinegar 30g balsamic vinegar
1 beef stock cube (or 1tbsp TMX Veg Stock) 1 beef stock cube (or 1tbsp TMX Veg Stock)
200g water 200g water
Salt and pepper to taste Salt and pepper to taste

NOTE: THE DOUBLE UP ON THE BALSAMIC VINEGAR IS NOT A MISTAKE ITS HOW I DO IT.  AS ALWAYS THOUGH IT IS COMPLETELY OPTIONAL IF YOU ADD IN EXTRA OR NOT.
Add onions and garlic to bowl and chop for 3 seconds on Speed 7.  Add oil and 30g balsamic vinegar and sauté for 10 minutes at 100deg Speed 1.
Add remaining ingredients and cook for 45 minutes at 100 deg on Reverse Speed 1.
Cook again for 15 minutes at Varoma on Reverse Speed 1 (with basket in place if you need to reduce liquid).  Allow to cool for a few hours.
This makes a one huge pie or 4 medium pies.  If you are using shortcrust pastry I would do a double batch from the EDC.  Roll out pastry and place in pie tray, add filling, cover with more pastry, brush with egg wash and bake in 180deg oven for 20 to 30 minutes.
Alternatively you could use shortcrust on the bottom and puff pastry on top or even mashed potato.

make this a day in advanced to make life a little easier.  Always allow your pie mix to cool before putting into the pastry otherwise you  make this a day in advanced to make life a little easier.  Always allow your pie mix to cool before putting into the pastry otherwise you