Minced Beef Pie

Ingredients

• 500 gground beef (beef mince)
• 2 tbspvegetable oil
• 1onion, finely chopped
• 1 tbsptomato purée
• plain flour, approx 1.5 tbsp; for thickening
• 75 gmushrooms, chopped
• 250 mlbeef stock
• worcestershire sauce, a couple of dashes
• 400 gshortcrust pastry (ready-made)
• 1egg yolk, for glazing the pastry

Method

1. 1

   Preheat the oven to 200°C / 400°F / gas 6.

2. 2

   Heat the oil in a deep frying pan. Fry the beef mince for 4–5 minutes, breaking it up with a wooden spoon as it browns.

3. 3

   Add the onion and cook for 2–3 minutes. Stir in the tomato purée and cook 2–3 more minutes. Add the flour and cook for 1 minute.

4. 4

   Add the mushrooms, beef stock and Worcestershire sauce. Bring to a boil, then cover and simmer for 20 minutes until the filling is thick. Set aside to cool.

5. 5

   Transfer the cooled filling into a 1-litre pie dish. On a floured surface, roll the pastry until slightly larger than the dish. Drape over the top, press onto the rim, trim and crimp the edges.

6. 6

   Cut leaf shapes from the pastry trimmings and press onto the top. Score 3–4 steam vents, then brush all over with beaten egg yolk.

7. 7

   Bake for 20–25 minutes until deep golden. Serve in wedges.