Beef and Red Wine Pie

Preheat the oven to 375°F (190°C).

Linea deep pie dish with short crust pastry and blind bake to light golden.

In a large skillet, brown the beef stew meat over medium-high heat until browned on all sides. Remove the beef from the pan and set aside.

In the same pan, sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.

Add the browned beef back to the skillet. Stir in the red wine, beef broth, tomato paste, flour, dried thyme, salt, and pepper. Bring to a simmer and cook for 20-30 minutes until the sauce has thickened and beef is tender.

Transfer the beef mixture to a pie dish. Place the short crust pastry sheet on top of the pie dish, trimming any excess pastry. Brush the pastry with the beaten egg.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

While pie is baking cook baby carrots in 200ml water, 100ml chicken stock and 150 gm butter until tender. Set aside and keep warm.

In a small saucepan, bring remaining chickens tock to boil, add peas and remaining butter and bring to boil. Cook until peas are just cook. Drain and reserve the cooking liquor. Blitz the peas with blender adding some of the reserved liquor to get to a consistency of mash potato or your liking. Season with salt and pepper.