1 tbsp extra virgin olive oil450g mushrooms, chopped2 tbsp rosemary2 onions, finely diced450g beef mince1 carrot, finely diced2 tbsp cornflour1¼ cup beef stock¼ cup red wine2 tbsp tomato paste 1 sheet puff pastry
Tip: If you have leftover tomato paste, don't throw it out. Dollop onto a bit of baking paper on a tray and freeze. Transfer to a container once frozen and drop in sauces and soups later.
Variation: Use shredded roast beef instead of mince if you have leftovers. Simply mix in beef before topping with pie with the pastry, as it will only need to be heated through. Add diced bacon or a bit of chilli or curry powder to up the flavour.
The beef mixture can be frozen without the pastry. If you've made more than you need, before baking, transfer the extra into a container and freeze for a quick individual pie later.