Britishby TheMealDBMinced Beef PieKeep screen onSaveShareIngredients2 tbs Vegetable Oil500g Minced Beef1 chopped Onion1 tbls Tomato Puree1 ½ tbsp Plain Flour75g Mushrooms250ml Beef StockDash Worcestershire Sauce400g Shortcrust Pastry1 Egg YolksStepsStep-by-step0 of 8 done1Preheat the oven to 200C/400F/Gas 6.2Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.3Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce.4Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.5Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.6Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.7Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.8To serve, slice into wedges.Source: TheMealDB
