Preheat oven to 200C and chop carrot, onion, courgette and potato into a 1-2cm dice
Heat the oil in a large frypan over a medium heat. Once the oil is hot, add the onion and carrot and cook 3-4 minutes until starting to soften. Then add the other vegetables and cook a further 2 minutes
Turn the heat to medium-low then add the beef stock, worcestershire sauce, paprika, turmeric, salt and pepper. Mix the water with a few teaspoons of water to make a ‘slurry’. Whisk this into the pan until lumps remain. Bring everything to a simmer and cook 1-2 minutes until slightly thickened. Sir through the beef.
Pour the mixture into a pie tin and place the puff pastry over the top, trimming the edges as needed