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Heat half the oil in a large saucepan over medium-high heat. Add half the beef and cook, uncovered, turning occasionally, for 3-4 minutes or until well browned. Transfer to a plate and set aside. Repeat with remaining beef.
Heat the remaining oil in the pan over medium heat. Add onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft and light brown. Add garlic and cook, stirring, for 1 minute or until aromatic. Sprinkle the flour over the onion mixture and cook, stirring, for a further 1 minute.
Gradually stir in the stock and use a wooden spoon to dislodge any bits cooked onto the base. Return beef to the pan with the tomatoes and stir to combine. Cover and bring to a simmer over medium-low heat. Reduce heat to very low and simmer, covered, stirring occasionally, for 1 hour. Stir in the mushrooms and simmer over low heat, uncovered, stirring occasion-ally, for 45 minutes or until the beef is very tender and the sauce is thick.
Transfer the beef mixture to a round, 23cm, freezerproof ovenproof pie dish. Set aside for 10 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 30 minutes or until completely cold.
Preheat oven to 200°C. Roll the pastry on a lightly floured surface to a 30cm square. Cut a 1.5cm-wide strip from the edge of 3 sides. Place strips around edge of the dish, slightly overlapping ends. Cover filling with rolled pastry and use your fingertips to press edges to seal. Trim any overhanging pastry. Brush top of pie with whisked egg. Use a sharp knife to cut 3-4 small slits in pie top to allow steam to escape during cooking. Bake in pre-heated oven for 25-30 minutes or until pastry is puffed and golden brown.