Mince And Onion Pie

Ingredients

• 3 medium onions
• 2 carrots 
• 2 sticks of celery 
• 2 sprigs of Rosemary
• olive oil
• 2 bay leaves 
• 500g of good quality minced beef 
• 1 teaspoon of English mustard 
• 1 teaspoon of Marmite 
• 1 table spoon of Worcestershire sauce
• 2 teaspoons of flour, plus extra for dusting
• 1 beef stock cube
• 500g shortcrust pastry
• 1 large egg

Method 
Peel and roughly chop your onions, carrots and celery. Remove Rosemary leaves and chop finely. Place a large  casserole dish on a high heat. Add 2 lugs of olive oil and throw in you vegetables, the Rosemary and bay leaves. Stir every minute for about 10 minutes or until veg is soft and coloured. Stir in the minced beef and make sure there isn't and big lumps, then add the mustard, marmite and Worcestershire sauce and 2 teaspoons of flour. Dissolve the stock cube in a litre of boiling water and then add to the pan. Bring to the boil, turn the heat down and simmer with the lid slightly askew for about an hour. Stirring every now and again.

Fill a large baking tin with the filling and allow to cool, remove the pastry from the fridge 10 minutes before you need to roll it out. Pre-heat the oven to 180° c/ gas mark 4. Dust a clean work surface and you rolling pin with flour and roll out pastry to the thickness of about 3mm. When you've rolled out the pastry, cover the baking dish with the pastry. (Make sure it completely covers the baking dish) Run a knife around the edges of the baking to trim of the excess pastry (which you can use for decoration) and then get a fork to press down around the edges of the pastry to 'crimp' it. put the tip of a knife through the top of the pie to allow the steam to come out during baking. Beat the egg and brush over the pie and put the pie on the bottom shelf of the preheated oven for 40 minutes or till the pastry is golden brown and crisp.



I think the pie is a great British classic and cheap to make.