1.    Cut the beef into 2cm pieces and brown in a hot pan in a dash oil with the vegetables.
2.    Add the garlic, soup mix, tomato paste and beef stock and simmer, covered, gently for 45 minutes until tender. Alternatively cook in casserole at 160°C for 1 hour.
3.    Add the mushrooms and peas if using and season with salt and pepper. Spoon into one large or 4 individual pie dishes. Brush the edge of the pie plates with water or milk.
4.    Roll out the pastry on a lightly floured board and use to cover the large pie dish, or cut to fit the smaller dishes, re-rolling where necessary. Brush with milk to glaze.
5.    Bake at 200°C for 30 minutes until well browned and golden.
6.    Serve hot with creamy mashed potatoes, vegetables or salad in summer.