1.Place flour in a large snap-lock bag. Add beef; shake to coat. Heat 1 tablespoon of the oil in a large saucepan over moderately high heat. Cook beet, in batches, for 3-4 minutes or until seared. Transfer beef to a heatproof plate.
2.Heat remaining oil in pan over moderately high heat. Add onion, carrot, celery and parsnip; cook and stir for 5 minutes or until vegetables start to soften. Add beef, stock, tomato and sauce. Bring to the boil. Reduce heat; simmer, covered, stirring occasionally, for 1 hour. Uncover; cook, stirring occasionally, for 40 minutes or until sauce is thick. Remove from heat. Cool. Preheat oven to 200°C (180°C fan-forced).
3.Grease and line a 22cm round springform pan with baking paper. Line base and sides of prepared pan with shortcrust pastry, trimming to fit. Place pan on a baking tray. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 10 minutes or until edges are lightly golden. Remove weights and paper. Bake for 7 minutes more or until lightly golden.
4.Spoon beef mixture into pastry case. Brush edges with egg. Top with 1 sheet of the puff pastry, trimming to fit. Press edges to seal. Brush with egg. Cut remaining puff pastry lengthwise into 1cm strips. Crisscross strips over top. Brush with egg. Bake for 40 minutes or until pastry is golden. Remove from oven. Stand in pan for 5 minutes. Serve.
Omit shortcrust pastry and spoon beef mixture into a 21cm (base measurement) pie plate. Top with puff pastry. Cooking time will vary.Note