Beef, Vegetable & Mushroom Pot Pie With Golden Mash

I found this on the back of a carton of vegetable stock. I haven't tried it yet.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.