200g stewing steak
100g chestnut mushrooms, sliced
1 onion, finely diced
1 clove garlic, grated
2 carrots, peeled and finely diced
300ml beef stock
1 tbsp flour
250g puff pastry
Heat the oven to 160 degrees celsius.
Add a little oil into the pan and gently fry the steak until browned on the outside. Remove from the pan and set aside.
Add the onion, garlic and carrots and stir until soft. Add the beef back in and stir in flour.
Add in the beef stock. Pour all of this into a pie dish and add in the oven for 90 minutes.
Top with pastry, pinch round the edges and brush over egg/milk wash and add two small slits in the centre.
Turn the heat on the oven up to 200 degree celsius and bake the pie for 20-25 minutes.
Serve with some mash and enjoy!