for 1 pie
- 2 tablespoons Oil
- 3.333 cups lean Ground beef
- 2 onions (chopped)
- 2 large carrots (diced)
- 1 stick Celery (diced)
- 1 ½ tablespoons All purpose flour
- 1 tablespoon tomato puree
- 1 cup Beef stock
- 1 teaspoon Worcestershire sauce
- 14 ounces Puff pastry
- 1 egg yolk (beaten)
- To garnish
- flat-leaf parsley
Heat the oil in a large pan and fry the beef until browned. Add the vegetables 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. Set aside to cool.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 25cm|10" pie or baking dish.
Roll out the pastry on a floured work surface. Use 2/3 of the pastry to line the dish.
Fill with the meat filling and use the remaining pastry to make a lid. Use the trimmings to make decorations if you wish. Cut a slit in the top to allow the steam to escape during baking.
Brush the pastry with beaten egg yolk and bake for 20-25 minutes until the pastry is golden and the filling is piping hot. garnish with parsley.