• 2 tbsp vegetable oil
• 1 lb ground beef
• 1 onion, chopped
• 1 tbsp tomato purée
• 1½ tbsp plain flour, plus extra for dusting
• 2½oz mushrooms, chopped
• 9 oz s beef stock
• dash Worcestershire sauce
• 14 oz ready-made pie pastry
• 1 large egg, yolk only, lightly beaten

• Preheat the oven to 400F.
• Heat the oil in a deep frying pan and fry the beef  for 4-5 minutes, breaking it with a wooden spoon as it browns.
• Add the onion and cook for 2-3 minutes, then stir in the tomato puree and cook for 3 more minutes.
• Stir in the flour and cook for another minute, then add the chopped mushrooms, the beef stock and a couple of dashes of Worcestershire sauce.
• Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes.
• Set aside and leave to cool, then turn the meat mixture into a 9-inch pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish.
• Gently drape the pastry over the dish, pressing firmly onto the edges.
• Trim, then shape the edges into a fluted shape.
•  Make three or four slits in the pastry to allow the steam to escape.
• Brush the pie with the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
• To serve, slice into wedges.

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