Minced Beef Pie

Nutrition

1 tablespoon worcestershire sauce

            2 tablespoons tomato sauce

            2/3 cup Campbell's Real Stock Beef

            1 tablespoon olive oil

            1 brown onion, finely chopped

            500g beef mince

            1 carrot, peeled, grated

            1 zucchini, grated

            1/2 cup frozen peas

            2 tablespoons plain flour

            1 large sheet frozen ready-rolled shortcrust pastry, partially thawed

            1 egg, lightly beaten

            1 sheet frozen ready-rolled puff pastry, partially thawed

                        tomato sauce and oven fries, to serve

Combine worcestershire sauce, tomato sauce and stock in a jug. Set aside. Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring, for 5 minutes or until browned. Add carrot, zucchini and peas. Stir to combine. Add flour. Cook, stirring, for 1 minute.

Gradually add stock mixture. Bring to the boil, stirring constantly. Set aside to cool completely.

Preheat oven and a baking tray to 210°C. Lightly grease a 4cm-deep, 20cm (base) pie dish. Line base and sides with shortcrust pastry. Spoon cold mince mixture into pastry case. Brush pie edges lightly with egg. Place puff pastry sheet filling to cover. Trim excess pastry and pinch edges together to seal. Brush pie top with egg. Using a sharp knife, make 2 small cuts in pie top.

Place pie on hot baking tray (see tip). Bake for 40 to 45 minutes or until top is golden. Serve with sauce and fries.