Pulled Beef, Mushroom and Redcurrant Gravy Pie

Meanwhile, halve, peel and chop the onion into small pieces. Trim the Brussels sprouts and halve through the root. 

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the mushrooms and onion to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Add the garlic and tomato puree. Stir-fry for 1 min more. 

Add the beef to the onion and mushrooms, along with the juices from the packet. Season with salt and pepper.

Stir in the Worcestershire sauce, red wine jus paste and water for the sauce (see pantry for amount). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Once tender, remove the lid and shred the beef. Stir through the redcurrant jelly. Season with salt and pepper, then remove from the heat.

Transfer your beef filling into an appropriately sized ovenproof dish.

Cover the filling with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

Once it's out of the oven, allow the pie to stand for 2 mins.

While your pie bakes, pop the Brussels sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until browned and tender, 18-20 mins. Turn halfway through.

Once the potatoes and garlic are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash together until smooth. Season with salt and pepper. Cover with a lid to keep warm.