Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for an hour.
When the meat is tender, make a slurry with the cornstarch and water and add to the meat. Cook for a few minutes to thicken. Salt and pepper to taste, allow to cool (in the fridge) before proceeding.
Lay the short crust pastry on the countertop. Place the pie bases upside down on the pastry Use the pie bases as a guide to cut out the shape of the pie. Cut the pastry slightly larger than the pie base.
Lay the puff pastry on the countertop. Using the same method, cut the puff pastry the same size as the pie base. This will be the top of your pie.
Bake for 30 minutes until golden brown. Serve with Ketchup.