I made my first pie today and nearly forgot to watch the oven temperature as I was simultaneously vacuuming the floor. So you can see the crust ‘overly’  golden. A kitchen nightmare!

It is quite a meaty pie and my family enjoys it though.

Serves 4-6

Ingredients

• 2 tbsp olive oil
• 1 kg beef mince
• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 2 tsp mixed dried herbs
• 1/4 cup tomato paste
• 1/4 cup plain flour
• 2 1/2 cups beef stock
• 2 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 2 1/2 sheets frozen puff pastry, thawed

• 1 egg, lightly beaten
• Fresh thyme sprigs, to garnish
• Tomato sauce and smashed peas, to serve

Method

1. Lightly grease a 20cm cake pan.
2. To make filling, heat half the oil in stockpot. Add beef in batches. Cook, stirring occasionally, for about 5 minutes, or until browned. Remove. Cover to keep warm.
3. Heat remaining oil stockpot. Add onion, garlic and herbs. Cook, stirring, until soft. Add paste. Cook, stirring, for 30 seconds. Return beef to pot. Sprinkle with flour. Stir in stock and sauce. Season with salt and pepper. Bring to boil. Simmer, stirring, for 10 minutes, or until beef is cooked and sauce slightly thickened. Cool.
4. Line cake pan with one pastry sheet. Use the half sheet to fill any gaps. Smooth over joins. Using a small, sharp knife, trim away any excess overhanging pastry.
5. Cover with baking paper and fill with dried beans or rice.
6. Cook in a hot oven(200’C) for 15 minutes. Remove paper and beans, cook for 10 minutes, or until golden. Cool.
7. Spoon filling into case. Using a plate as a guide, cut a 24cm circle from remaining pastry sheet. Place over filling. Pinch edge onto pastry case to seal. Brush with egg.
8. Cook in hot oven(200’C) for 40 minutes or until golden. Stand in pan for 10 minutes. Carefully turn onto serving plate. Top with thyme. Serve with tomato sauce and peas. Voila!