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1
Preheat oven to 375 degrees F.
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2
Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
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3
In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
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4
Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
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5
Add in garlic and cook 2 minutes.
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6
Stir in the tomato paste for 1 minute.
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7
Stir in flour, then whisk for 1 minute.
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8
Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
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9
Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
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10
Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
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11
Add in the cooked potatoes and carrots; mix to combine.
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12
Season with salt if needed.
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13
Pour the mixture into deep-dish pie plate or casserole dish.
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14
Top with pie pastry, leaving about 1-1/2 inches all around the dish.
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15
Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
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16
Place on a baking sheet to catch any spills.
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17
Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
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18
Delicious!