Beef, Vegetable & Mushroom Pot Pie With Golden Mash

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 teaspoons oil
• 750 g lean ground beef
• 200 g button mushrooms, sliced
• 2 carrots, cut into 1cm cubes
• 2 garlic cloves, crushed
• 1/2 cup plain flour
• 1 liter vegetable stock
• 1 cup frozen peas
• 1 sheet puff pastry
• 800 g potatoes, peeled and diced

Recipe

• 1 preheat oven to 220°c.
• 2 heat oil in a large frying pan. add mince, mushrooms, carrots & garlic. cook until browned then stir in flour. add 2 cups of stock and bring to the boil while stirring. reduce heat 7 simmer for 5 minutes, stirring occasionally until thickened. stir in peas.
• 3 transfer to a 1.5 l pie or casserole dish. top with pastry & trim off excess. bake in preheated oven for 15 minutes or until golden.
• 4 meanwhile, place potatoes in a saucepan with remaining stock. cook for 10-15 minutes or until tender. drain potatoes, reserving stock. mash with enough reserved stock to make a smooth mash. serve with the ie, and some gravy.