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1
Combine beef, flour and season with salt & pepper, toss to coat.
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2
Heat oil in large saucepan over medium heat and brown beef.
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3
Do this in 2 or 3 batches to avoid overcrowding the pan.
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4
Trabsfer to separate plate when beef is browned.
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5
Add mushroom, onion and garlic to pan and cook until onions are softened.
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6
Stir in beef, tomato paste and stock and bring to simmer.
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7
Reduce heat to low and cook covered for 1 hour stirring occasionally.
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8
Uncover and cook for further 30mins or until beef is tender.
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9
Set aside to cool and the cover and place in fridge to cool completely.
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10
Preheat oven to 210C.
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11
Cut and line 4 individual pie tins with short crust pastry allowing sides to overhang.
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12
Brush sides with egg ans divide beef evenly among cases.
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13
Cut puff pastry and top pies and trim off any excess.
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14
Use a fork to press down edges to seal and brush with remaining egg and cut a small cross into each centre of the pie and bake for 30mins or until puffed and golden.
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15
Clean and peel potatoes cover with water and bring to boil.
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16
Cook until soft.
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17
In a separate pot cover peas with water and cook until super soft.
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18
Once potatoes are cooked add 2 tablespoons of butter, season with salt and pepper and mash until desired smoothness.
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19
Repeat and do same with peas.
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20
Cut the tops of pies and top with mashed potatoes and peas and place top back on.
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21
Serve with gravy or tomato sauce and enjoy :)
