Beef & Mushroom Pie

Meanwhile, halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, add the cornflour and cook for 1-2 mins. Transfer the beef to a plate and set aside IMPORTANT: Wash your hands after handling raw meat.

Return the pan to the heat with a splash more oil if needed. Add the onion and carrot to the pan and cook until tender 4-5 mins. Add the mushrooms and cook until browned, 3-4 mins. Add the garlic and tomato puree and cook for 1 minute. Return the mince to the pan along with the water (see ingredients for amount) and red wine stock pot. Bring to a boil and stir to dissolve the stock pot. Simmer until the mixture has thickened, 1-2 mins.

Transfer the pie filling to an ovenproof dish and cover with the puff pastry, trim the edges with a sharp knife. TIP: Brush the pastry with a little milk if you have some. Bake on the top shelf of your oven until crisp and golden brown, 12-15 mins.

Heat a splash of oil in a medium frying pan over a medium high heat. When hot, add the cabbage along with a splash of water. Season with salt and pepper and cook until tender. 5-6 mins.