Hearty Beef Pie

Method

1. Preheat oven to 180ºC.
2. Heat half of the oil in a large saucepan and cook mushrooms and rosemary, stirring for 3-4 minutes or until browned. Transfer to a plate and set aside.
3. Heat remaining oil in the same large saucepan over medium heat and cook the onion for 5 minutes or until softened. Add mince and carrot and cook stirring for 4 minutes or until browned.
4. In a small bowl, whisk cornflour and 150ml of stock until smooth. Add remaining stock, red wine and tomato paste and mix until well combined.
5. Add the mushrooms and stock mixture to the pan and cook simmering for 4-5 minutes or until thickened and evaporated.
6. Fill a 20cm pie dish with the mince mixture and top with puff pastry, pressing the edges well to seal. Cut a slit in the top of the pie to allow steam to escape
7. Bake for 40 minutes or until pastry is golden. Serve with vegetables or salad.