Minced Beef Pie

1. Heat the oven to 200C/400F/Gas 6.
2. Heat the oil in a deep frying pan and fry the beef mince for 4 to 5 minutes, breaking it up as it browns.
3. Add the onion and cook for 2 to 3 minutes, then stir in the tomato purée and cook for another 2 to 3 minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, lower the heat, cover, and simmer for 20 minutes. Set aside to cool, then tip into a one-litre pie dish.
4. Roll the pastry out on a floured surface until slightly larger than the dish, drape it over, and press it firmly onto the rim. Trim and flute the edges.
5. Cut leaf shapes from the trimmings and arrange them on top, fixing them with beaten egg yolk.
6. Make three or four slits in the lid to let steam escape, brush with the rest of the egg yolk, and bake for 20 to 25 minutes until golden brown. Cut into wedges to serve.

Tips from the ZestyPlate Kitchen

• Brown the mince properly. Those caramelised bits are where the depth of the gravy comes from.
• Reduce the filling until it is thick. A watery filling will leave you with soggy pastry.
• Let the filling go cold before you lid it, or the heat will melt the pastry as you work.
• Cut a few slits for steam and glaze with egg yolk for a glossy, deep-golden top.