Instructions

Step 1: Melt a knob of butter in a pan over medium heat. Add the diced onions with a pinch of salt and black pepper, then sweat until softened. Stir in the dried thyme and cook for another minute.

Step 2: Add the minced beef to the pan, breaking it up as it cooks for 7-8 minutes until browned. Mix in the tomato puree and Worcestershire sauce.

Step 3: Pour in the beef stock and add the bay leaves. Bring to a rolling simmer, cover, and cook for 10 minutes, stirring occasionally. Remove the lid and cook for another 5 minutes to thicken the gravy. Remove bay leaves and scoop out the meat mixture, leaving the thick gravy in the pan. Let the meat cool.

Step 4: Roll out the hot water crust pastry on a floured surface, reserving two-thirds for the base and one-third for the lid. Line a pie tin with the base pastry, covering sides and bottom without air pockets.

Step 5: Fill the base with the cooled meat mixture, pressing down to remove air pockets. Roll out the reserved pastry for the lid. Brush the edges of the pie base with beaten egg, place the lid on top, and crimp the edges to seal. Cut small slits in the lid to let steam escape and brush with beaten egg for a golden finish.

Step 6: Preheat the oven to 190°C (375°F). Bake the pie for 45-50 minutes until golden brown. Let cool slightly before slicing and serve warm with chips and peas.

Tips & Variations

For extra flavor, add a pinch of ground garlic to the meat mixture while cooking.

If the gravy is too thick, stir in a little hot water to loosen it before baking.

Use quality hot water crust pastry or try a shortcrust pastry for a different texture.

Adding finely chopped carrots or mushrooms to the filling can enhance the pie’s nutrition and flavor.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C (350°F) for 15-20 minutes until heated through and the pastry is crisp again. You can also freeze the pies wrapped tightly in foil for up to 1 month; thaw before reheating.

FAQs

Can I use a different type of meat for the filling?

Yes, you can substitute beef mince with lamb or a mix of beef and pork for a different flavor. Adjust cooking times as needed to ensure the meat is fully cooked.

What can I use if I don’t have Worcestershire sauce?

If Worcestershire sauce is unavailable, you can use soy sauce mixed with a little vinegar and a pinch of sugar as a substitute to add similar depth and umami to the filling.