Beef, Pepper & Mushroom Pie

Ingredients:
1 tbsp Olive Oil
400 g Cup Mushrooms, coarsely chopped
1 Onion, finely chopped
500 g Beef Mince
2 tbsp Cornflour
1+1/4 cups Beef Stock
2 tbsp Tomato Paste
2 tsp Freshly Ground Black Pepper
1 sheet Frozen Puff Pastry
2 tsp Milk
Mashed Potatoes, to serve
Mixed Salad Leaves (optional), to serve

How to make it:

1. Preheat oven to 200°C or 180°C fan.
2. Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring, for 6 mins or until browned. Transfer to a plate.
3. Heat remaining oil in the pan over medium-high heat. Cook the onion, stirring, for 5 mins or until softened. Increase heat to high. Cook mince, stirring with wooden spoon to break up any lumps, for 4 mins or until browned.
4. Whisk the cornflour and 1/4 cup of stock in a large jug until smooth. Whisk in remaining stock and tomato paste until smooth. Add the mushrooms, stock mixture and pepper to the pan. Bring to the boil. Simmer, uncovered, for 3 mins or until thickened.
5. Fill a 18cm (base measurement) pie dish with mince mixture. Top with puff pastry, pressing edges to seal. Trim excess and use to make decorations. Brush top with milk. Cut a hole in top of pie to allow steam to escape. Bake for 40 mins or until pastry is golden and puffed. Serve with mash and salad leaves.
6. To freeze the uncooked pie, cool the filling before topping with pastry. Wrap in foil then plastic wrap and freeze for up to 3 months. Bake from frozen until puffed and golden and the filling is heated through.