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Add the onion to the pan and cook for another 2-3 minutes, until it starts to soften. Stir in the tomato purée and cook for 2-3 more minutes, then stir in the plain flour and cook for a further 1 minute.
Now, add the chopped mushrooms, the beef stock, and a couple of dashes of Worcestershire sauce. Bring the mixture to a boil, then reduce the heat, cover the pan with a lid, and let it simmer for 20 minutes. Set the filling aside to cool completely, then transfer it to a one-liter pie dish.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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