Meat Pie

Everyone loves a decent meat pie.. This can be made with either beef mince or diced chunky beef.

 500g beef mince or diced beef steak, diced into small chunks

1 large onion diced

1 clove garlic crushed

1 cup beef or vegie stock

half cup water with 3 tablespoons gravy powder.. Roast Meat is a good flavoured one.

few splashes of Worcestershire sauce

few tablespoons of good tomato sauce

cracked black pepper to taste

1 sheet puff pastry and 1 sheet shortcrust pastry. (shortcrust on the bottom, puff on the top)

In a large pot cook onion and garlic until translucent then add the beef, cook for 5-10 minutes, stirring occasionally to prevent burning. Add the gravy mixture and stock, stir. Add a few good splashes of Worcestershire sauce, and same with the tomato sauce and mix well. Bring to the boil then reduce to a low simmer, add pepper to taste. Simmer for an hour or 2, or until (if you're using beef steak) the meat is very soft. Remove from the heat, allow to cool a bit before putting it in the fridge. Cool it right down for an hour or so. 

Grease a large pie dish.. I dunno what size mine is.. "family size" apparently.. Put the shortcrust pastry sheet on the bottom, and leave the puff pastry aside, to thaw. Once thawed, press the pastry into the dish so it's all nice and snug, trim the corners with a knife and use the offcuts to fill any sides of the dish.. try to get the pastry to sit on the lip of the dish. 

Using a slotted spoon (because you don't want too much liquid) spoon the meat mixture into the dish, add a small amount of liquid at the end. Carefully place the puff pastry over the top, and crimp down the sides with a fork. Trim the edges and cut a V into the top. Brush with a lightly beaten egg or spray olive oil over the top. 

Bake at around 180c for an hour-hour and a half or until golden brown.

Serve with a decent mash and tuck in!