Beef, Vegetable & Mushroom Pot Pie With Golden Mash
- Preheat oven to 220°C.
- 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.
- 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.
- 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.