Instructions

Pre heat oven to 400 degrees.
In a large saute pan, add canola oil. Heat over medium heat and add the onions and carrots. Cook for about 6 minutes and add the celery. Cook vegetables until onion is translucent and vegetables can barely be pierced with a fork. Add tomato paste and cook until paste turns brown - about 2 minutes. Add the wine and then the beef stock, stirring and scraping up bottom. Bring mixture to a boil and reduce to a simmer. Add worcestershire sauce and thyme. Season to taste with salt and pepper. Simmer until liquid is reduced to 1 1/2 cups about 10 -15 minutes. Sprinkle with 2 Tbsp. of flour and cook until mixture thickens.
In a separate saute pan, heat 1 Tbsp. canola oil over medium high heat. Add the mushrooms and saute until browned. Set aside.
While the sauce simmers, make the pastry. In a large sauce pan heat the butter and the water. Bring to a boil. Add the flour and the salt and stir with a large spoon until a dough forms. Dump out onto a cutting board lined with parchment paper. Top with another sheet of parchment and roll out pastry to a 10 inch circle that is 1/4 inch thick - I used a 9 inch pie plate but if yours is larger roll pastry out to give you a 1 inch overhang. This recipe makes enough for either two pies with just a top crust or one pie with a top and bottom crust!
To assemble ( for a one crust pie): Combine the meat, sauce and sauteed mushrooms in the pie plate. Roll pastry up onto rolling pin and gently place over the top of the pie. Trim excess pastry, leaving a 1 inch overhang. Fold up pastry to form edge, pressing lightly to seal pastry to rim of pie plate. Using a small cookie cutter, cut a small whole in the center of the pastry to let steam escape. Brush pastry with the egg/milk mixture and bake pie for 30 - 40 minutes until pastry is nicely browned. Serve warm!