1. Preheat oven to 375 degrees F. 2. Prepare a 10-inch deep-dish pie plate or use a medium casserole dish. 3. In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side. 4. Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes). 5. Add in garlic and cook 2 minutes. 6. Stir in the tomato paste for 1 minute. 7. Stir in flour, then whisk for 1 minute. 8. Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes). 9. Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit). 10. Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove. 11. Add in the cooked potatoes and carrots; mix to combine. 12. Season with salt if needed. 13. Pour the mixture into deep-dish pie plate or casserole dish. 14. Top with pie pastry, leaving about 1-1/2 inches all around the dish. 15. Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape. 16. Place on a baking sheet to catch any spills. 17. Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned. 18. Delicious! ---------------------------------------------------------------------------
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