1.Heat oil in large saucepan; cook beef, in batches, until browned all over. Remove from pan.
2.Melt butter in same pan, cook onion and garlic, stirring, until onion softens. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock, continue stirring until mixture boils and thickens slightly.
3.Return beef to pan with paste, potato and carrot, bring to the boil. Reduce heat, simmer, covered, 1 hour.
4.Meanwhile, make pastry. Process flour and butter until crumbly. Add egg yolk and enough of the water until ingredients come together. Knead dough onto floured surface until smooth, enclose with plastic wrap, refrigerate 30 minutes.
5.Add celery, zucchini and mushrooms to beef mixture, simmer, uncovered, about 30 minutes or until beef is tender. Remove from heat, stir in peas and parsley.
6.Preheat oven to 220°C (200°C fan forced).
7.Spoon beef mixture into deep 3-litre (12-cup) ovenproof dish, brush outside edge of dish with a little egg. Roll pastry between sheets of baking paper until large enough to cover dish. Lift pastry over dish, pressing edges with a fork to seal. Trim edge, brush pastry with egg.
8.Bake pie about 20 minutes or until browned.
To save time, you can join two sheets of frozen shortcrust pastry together to cover the pie, roll edges together with a rolling pin.Note