Beef & Lamb Pot Pie with Mushy Peas

Ingredients
olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 1/2 lbs ground grass fed beef
1 1/2 lbs ground lamb
2 cups mushroom, chopped
2 tablespoons tomato paste
3 tablespoons flour
2 tablespoons worcestershire sauce
1 cup beef stock
salt & pepper
Short Crust Pastry
-2 cups flour
-1 teaspoon salt
-6 tablespoons butter, chilled
-3 tablespoons cold water
frozen puff pastry, thawed
1 egg, beaten
Mushy Peas
2 cups frozen peas
1/2 cup chicken stock
1 tablespoon mint, finely chopped
2 tablespoons creme fraiche


To make pies...
Heat olive oil in a large pan over medium heat. Add the onion, carrot, and celery and cook, stirring, for 5 minutes until softened. Add the meat and cook for 5 more minutes until browned. Add the mushrooms and tomato paste and cook, stirring, for a further 2 minutes, then stir in the flour, worcestershire sauce and beef stock. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes or until mixture has thickened. Season with salt and pepper then set aside to cool. 
Preheat oven to 400F. Grease 6 individual pie dishes. Line each pie dish with short crust pastry. Fill pies with the cooled meat mixture, then top with thawed puff pastry lids, pressing together the edges to seal. Trim off any extra pastry then crimp the edges with a fork or your fingers. Brush the tops of the pies with the beaten egg, then bake for 20 minutes or until tops are puffed and golden. 


To make mushy peas...
Place the stock in a saucepan and bring to a boil. Add the peas and cook for 3 minutes until tender. Add mint then blend with a stick blender or mash with back of your wooden spoon. Season with salt and pepper then stir in creme fraiche. 
Serve the pies with mushy peas and ketchup (tomato sauce). :)