Minced Beef Pie

Ingredients

• 2 tbs Vegetable Oil
• 500g Minced Beef
• 1 chopped Onion
• 1 tbls Tomato Puree
• 1 ½ tbsp Plain Flour
• 75g Mushrooms
• 250ml Beef Stock
• Dash Worcestershire Sauce
• 400g Shortcrust Pastry
• 1 Egg Yolks

Instructions

1. Preheat the oven to 200°C / 400°F / Gas mark 6.
2. Heat the vegetable oil in a deep frying pan. Add the minced beef and cook for 4–5 minutes, breaking it up with a wooden spoon until evenly browned.
3. Add the chopped onion and cook for a further 2–3 minutes until softened. Stir in the tomato purée and cook for a few minutes, then add the flour and cook for about one minute to combine.
4. Add the chopped mushrooms, pour in the beef stock and season with Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for around 20 minutes until thickened. Remove from the heat and allow to cool completely, then transfer the mixture to a one-litre pie dish.
5. Roll out the shortcrust pastry on a floured surface so it is slightly larger than the dish. Lay it over the filling, pressing firmly around the edges. Trim away the excess and crimp the edges decoratively.
6. Cut leaf shapes from the pastry trimmings and use the beaten egg yolk to attach them to the top of the pie.
7. Cut three or four slits in the pastry to let steam escape, brush with the remaining egg yolk and bake for 20–25 minutes, until golden brown.
8. Slice into wedges to serve.

instructions_source: editorial-classic