Minced Beef and Onion Pie

Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.

1. 1

   Heat the oil in a deep frying pan and fry the beef mince for 4 to 5 minutes, breaking it up with a wooden spoon as it browns.
   Add the onion and cook for 2 to 3 minutes then stir in the tomato purée and cook for 2 to 3 minutes more.
   Stir in the flour and cook for a further minute, then add the thyme and 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.
   Now line a pie tin with the shortcrust pastry turn the meat mixture on to it, roll out the remaining pastry on a floured work surface until it is slightly larger than the pie dish and gently cover the pie dish, pressing firmly onto the edges trim, then shape the edges into a fluted shape.
   Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
   Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in a moderate oven for 20 to 25 minutes, or until golden-brown.
   Slice into wedges serve and enjoy!