You can substitute the shortcrust pastry for puff pastry, mash potatoes or even crushed new potatoes
Add the oil to a deep sided pan or casserole dish, then add the onions and soften them
Add the carrot and celery; cook until soft and the onion is starting to brown
Add in the roast beef, stirring occasionally until the beef is well browned
Add the sliced mushrooms & rosemary and cook for a few minutes
Pour in the wine, reduce slightly then add the water & brown sauce. Then add the Puréety Beef Casserole seasoning and simmer for 20 minutes adding a little more water if needed
Transfer the pie mixture into an ovenproof dish and top with the pastry. Trim the edges and brush generously with the egg yolk and finish with sea salt
Pre Heat the oven to 200c gas mark 6 or 180c fan oven
Cook the pie for 30 minutes or until the pastry is golden brown
450g Leftover Roast Beef , Diced 150g White Onion , Diced 250g Chestnut Mushrooms , Sliced 320g Shortcrust Pastry 10g Parsley , Chopped 2tbsp Brown Sauce 200ml Red Wine 100g Carrot 70g Celery 2tbsp Olive Oil 10g Rosemary 1 Egg Yolk 250ml Water ml Sea Salt
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