new and improved shepherd's pie

So this is the story, I have been craving a traditional, ubër tasty, Aussie meat pie for ages. I finally broke down and bought one at the orange grove markets, it was alright, maybe 2 and a half stars. I was disappointed, really I thought to myself, how hard is it to make a tasty pie. So I set myself the challenge of devising a taste sensation using only the food in my freezer and leftovers from my fridge.

I bought a cut of beef traditionally used for silver side/corned beef, Using about 500g, I cubed them and tossed them in seasoned plain flour, then browned them in the pot of a pressure cooker.

Once the beef was browned, I added 1cm thick slices of pork belly, a diced onion (large), 2 carrots and 2 sticks of celery diced. I also added some garlic shoots which I chopped into 3mm slices.
I added the veggies and pork to the pot with the beef, topped it with beef stock and a few tablespoons of tomato sauce (no frills, better flavour when cooked).

All the ingredients went into the pressure cooker for 25 minutes and came out as a rich gravy with succulent, unctuous pieces of pork belly and shreds tender beef.

All the ingredients went into a shallow baking dish and when slightly cooled were topped with potato and celeriac mash. the concoction was bushed with a beaten egg for colour and put in a moderate oven (180 degrees) for 10 to 20 minutes depending on preference.

I served the pie hot, unaccompanied. Absolutely delicious, and definitely satisfying my craving for an ubër tasty meat pie.