Covered Pie with Beef Filling
1 hr 40 min.
- For the filling
- 2 tablespoons Oil
- 3.333 cups lean Ground beef
- 2 onions (chopped)
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon tomato puree
- 1 cup Beef stock
- 1 teaspoon Worcestershire sauce
For the filling: heat the oil in a large pan and fry the beef until browned. Add the onions and cook for 5 minutes.
Stir in the flour and cook for 1 minute. Stir in the tomato puree, stock and Worcestershire sauce. Bring to a boil, reduce the heat, cover and simmer for 20 minutes. Pour into a 1 l | 2 pint pie dish.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, until the mixture just comes together. If it is too stiff add a little more water.
Roll out the pastry on a lightly floured surface, to cover the dish and lightly brush the edges with a little water. Place over the dish, pressing the edges to seal. Cut a few slits in the top of the pie to allow the steam to escape. Press the onion into the pastry and brush with the oil.
Bake for 30-40 minutes until the pastry is crisp and golden.