Preheat oven to moderate, 180°C. Lightly grease a 23cm-round 4cm-deep pie dish.
Line dish with shortcrust pastry, joining and trimming to fit. Chill 15 minutes. Bake blind 10 minutes. Remove paper and weights and bake a further 10 minutes.
Meanwhile, heat oil in a large frying pan on high. Cook mince for 4-5 minutes, until browned, breaking up with back of a spoon. Transfer to a plate and set aside.
In same pan, sauté onion and garlic for 3-4 minutes, until tender. Return beef to pan with paste. Cook, stirring, for 1-2 minutes.
In a bowl, whisk flour and 1/4 cup stock together. Add to pan with remaining stock and sauces. Bring to boil. Reduce heat to medium. Simmer for 8-10 minutes, until mixture thickens. Season to taste. Allow to cool.
Increase oven to very hot, 220°C. Spoon cooled mince mixture into pastry case. Sprinkle cheese over. Cover with puff pastry, trimming edges. Brush with egg and cut a cross in the centre, to allow steam to escape.
Bake for 15-20 minutes, until top is puffed and golden. Garnish with parsley and serve in wedge