Ingredients
For the beef filling:
- 1 knob butter (about 1 tbsp)
- 20 fl oz beef stock (I use homemade beef stock)
- 2 onions (finely chopped)
- 2 lb beef mince (preferably 80/20 lean to fat ratio)
- 1.5 tbsp tomato puree (adds depth of flavor)
- salt (to taste)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 3 bay leaves
- 1 tbsp Worcestershire sauce
- black pepper (freshly ground for best flavor)
For the hot water crust pastry:
- hot water crust pastry
To serve (optional):
- additional hot water
- ground garlic
Step 1: Prepare the Beef Filling
Start by melting a knob of butter in a pan over medium heat.
Add diced onions along with a pinch of salt and black pepper, then sweat the onions until they soften.
Stir in 1 teaspoon of dried thyme and cook for another minute.
Step 2: Cook the Minced Beef
Add 900g of minced beef to the pan, breaking it up as it cooks for about 7-8 minutes until browned.
Once the beef is nicely browned, mix in 1.5 tablespoons of tomato puree and 1 tablespoon of Worcestershire sauce.
Step 3: Simmer with Beef Stock
Pour in 600ml of beef stock, stir well, and add 3 bay leaves.
Bring the mixture to a rolling simmer, cover with a lid, and cook for 10 minutes, stirring occasionally.
After 10 minutes, remove the lid and continue cooking for an additional 5 minutes to allow the gravy to thicken.
Remove the bay leaves, scoop out the meat mixture, leaving the thick gravy in the pan, and let the meat mixture cool.
Step 4: Prepare the Pastry
While the beef mixture cools, roll out hot water crust pastry on a floured surface.
Reserve two-thirds for the base and one-third for the pie lid.
Line a pie tin with the pastry, ensuring it covers the sides and bottom without air pockets.
Step 5: Assemble the Pie
Fill the pastry base with the cooled meat mixture, pressing it down to eliminate any air pockets.
Roll out the reserved pastry for the lid.
Brush the edges of the pie base with beaten egg to help seal it when the lid is placed.
Lay the pastry lid over the filling and crimp the edges to seal the pie.
Cut a few small slits in the top to allow steam to escape, and brush the top with more beaten egg for a golden finish.
Step 6: Bake and Serve
Preheat the oven to 190°C (375°F) and bake the pie for 45-50 minutes until it reaches a golden brown color.
Allow the pie to cool slightly before slicing.
Serve warm, paired with chips and peas for a delightful meal.
Enjoy!