Ingredients
• 2 tsp olive oil
• 1 garlic clove, crushed
• 1 medium onion, finely chopped
• 1 large carrot, chopped
• 1 medium celery stalk, chopped
• 225gm extra-lean ground beef
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 1 400gm can crushed tomatoes
• 1 tbsp tomato paste
For Topping
• Sheet of frozen puff pastry
Preparation
• Preheat oven to 200C
• Heat oil in a large pan. Sauté garlic, onions, celery and carrots until softened. Crumble in ground beef and cook until no longer pink. Add mushrooms and cook until softened. Add peas, canned tomatoes and tomato paste. Cook for 3 more minutes.
• Coat a 200mm square baking dish with nonstick cooking spray. Spoon beef mixture into the baking dish. Cut sheet of pastry to fit top of baking dish with a small overlap and pinch to the side of the dish. Brush with water or milk. Bake in oven for 30 minutes.