Steak & mushroom pie

Thaw ¼ sheet reduced-fat puff pastry. Cook 125g sirloin steak (fat trimmed, chopped) in a saucepan lightly sprayed with oil until browned. Transfer to a plate. Respray same pan with oil and cook ½ small brown onion (sliced) for 2 minutes. Add ½ garlic clove (crushed), 75g button mushrooms (quartered) and 2 tsp water. Cook until softened. Add 2 tsp plain flour and cook, stirring, for 1 minute. Return steak to pan with 1 tbs tomato paste and ¼ cup beef stock. Bring to the boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Spoon steak mixture into a 250ml-capacity ovenproof dish lightly sprayed with oil. Top with pastry. Seal edges and cut 2 slits in pie top. Bake for 12-15 minutes until pastry is golden. Serve with steamed baby carrots and green beans.