Ingredients
- Minced Beef (500g)
- Shortcrust Pastry (400g)
- Onion (1 chopped)
- Mushrooms (75g)
- Vegetable Oil (2 tbsp)
- Tomato Puree (1 tbsp)
- Plain Flour (1 ½ tbsp)
- Beef Stock (250ml)
- Worcestershire Sauce (Dash)
- Egg Yolks (1)
Instructions
Steps
- Preheat your oven to 200°C (400°F or Gas Mark 6).
- In a deep frying pan, add vegetable oil and heat it over medium heat. Once hot, add minced beef and cook for 4-5 minutes, breaking it apart as it browns.
- Add the chopped onion to the pan and sauté for 2-3 minutes until softened. Stir in tomato purée and cook for another 2-3 minutes.
- Sprinkle in plain flour and cook for an additional minute, then mix in the chopped mushrooms, beef stock, and a few dashes of Worcestershire sauce. Bring the mixture to a boil.
- Reduce the heat, cover the pan, and let it simmer for 20 minutes. Once done, set aside to cool before transferring to a 1-liter pie dish.
- Roll out the shortcrust pastry on a floured surface until it is slightly larger than the pie dish. Drape the pastry over the dish, pressing it into the edges, then trim and fluted the edges as desired.
- Cut out leaf shapes from the pastry scraps and decorate the top of the pie, adhering them with the beaten egg yolk.
- Make 3-4 slits in the pastry to allow steam to escape, then brush the entire pie with the remaining egg yolk.
- Bake in the oven for 20-25 minutes until the pastry is golden brown.
- Once baked, slice into wedges and serve warm.