1 T oil
1 onion, chopped
700g lean minced beef
1 T Worcestershire sauce
3 T plain flour
250 ml beef stock plus 1 beef stock cube
1 carrot, peeled and cut in fine dice
4 T tomato sauce
Pinch of mixed herbs
3/4 c peas
Salt and Pepper
2 1/4 c plain flour
170 g butter
pinch of salt
1/2 c cold water
Egg for glazing
For the crust, mix the butter into the flour with the fingertips or in a food processor, add the salt and bring the mix together with col water. Press the pastry into a ball and wrap in greaseproof paper/clingwrap. Rest in the fridge for half an hour.
To make the filling, heat the oil in a saucepan and cook the onion til soft. Add the beef to the pan and brown the meat.
Add the Worcestershire sauce and flour, mix well and stir in the stock and crumbled stock cube. Add the carrot, tomato sauce and herbs then cover with a lid. Turn the heat down and simmer for 15 minutes, stirring occasionally. Add the peas, season with salt and pepper and simmer another 3-5 minutes then set aside.
Divide the pastry in half and roll out. Line a 23-cm metal pie dish with pastry, fill with the cooled meat mix. Cover with the remaining pastry, crimp the edges and brush with beaten egg. Poke a couple of holes in the top to release steam and bake the pie at 190c for 30 minutes or until crisp and golden.
*We like cheese in this household, so I grated a cup of cheese on to the meat mix before putting the lid on the pie!
Dinner is served!!!
Oh and I hear that DG is working on a new cookbook with recipes $15 and under! Can't wait!