Preheat oven to 160°C. Heat a little olive oil in a heavy based casserole pan and sauté onions, garlic, celery, carrots and rosemary for a few minutes or until onions are golden brown.Add beef and mushrooms and sauté until well browned.Stir in flour and add wine and stock. Cover casserole with a lid and place in the oven to cook slowly for about 3 hours or until beef is tender and sauce is reduced.Remove from oven, transfer into a pie dish and allow to cool.Increase oven temperature to 200°C.Roll out pastry to ½ cm in thickness and cover the top of the pie. Trim off any excess pastry and press down the edges to seal.Make a steam hole in the centre by slashing with a sharp knife, then brush the top of the pie with egg wash.Place in oven and cook for about 25-30 minutes or until pastry has puffed and is golden brown.Remove from oven and serve hot with steamed green peas.Recipe reprinted with permission of Source Food. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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