225g short crust pastry
1 tablespoon olive oil 1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
500g lean beef mince
30g plain flour
175ml beef stock,
2 tablespoons tomato puree or paste
1 tablespoon marmite (optional)
¼ teaspoon mixed herbs
¼ teaspoon salt
1/2 teaspoon pepper 200g grated tasty cheese or cheddar cheese – (tasty cheese)
1 egg – for egg wash, mixed together with 2 tablespoons of water
Heat the oil and butter in a large frying pan, then add the onion and garlic and cook until the onion is golden. Add the beef mince and cook until well browned, stirring occasionally to avoid large meet lumps forming.
Stir in the flour and cook for approximately 30 seconds, gradually add the beef stock and bring to the boil. Add the tomato paste or puree and marmite, mixed herbs, and salt and pepper to taste. Lower the heat and simmer gently for 10 minutes, then remove from the heat and allow to cool.
Line the bottom of your pie dish using just over 1/2 of your pastry. Fill the pastry lined dish with the mince filling, almost up to the top then add the grated cheese.
Wash the edge of the pastry base with water and place the lid on top. Seal edges and trim excess pastry off with a sharp knife.
Whisk the egg and water together and egg wash top surface.
Place directly into a preheated oven set at 220ºC and bake for 25 – 30 minutes or until golden brown in colour.
(My short crust pastry)
This is really simple. All you need is 8 oz plain flour, 4 oz butter or marg (cooking butter tastes best!) Rub together into ‘breadcrumbs’. Add a little water, jus enough to bind. I usually only need a couple of tablespoons at the most.
Roll out using a rolling pin, and hey presto! Simple!