500 g beef mince
350 g gravy beef
3 white potatoes, roughly chopped
1 red onion, roughly chopped
2 carrot, roughly chopped
1 stick celery, roughly chopped
50 g unsalted butter, cubed
1 tbsp. worcestershire sauce
1 L chicken stock
Extra virgin olive oil
500 g plain flour
250 g unsalted butter, cubed
Preheat oven to 180°C.
To make the filling, in a deep pan with a good splash of oil fry the mince and gravy beef until brown. Once sealed, remove and set aside.
In the same pan with another good splash of oil, tumble in the onion, celery, carrot and cook until soft. Return the meat to the pan, pour in the stock, worcestershire, bring to the boil and simmer for 1 hr 30 mins.
To make the pastry, blitz the flour and butter in a food processor until it resembles breadcrumbs. Whisk the egg and add to the food processor with a splash of water. Blitz again, then remove onto a bench and knead the pastry. Wrap in cling film and refrigerate for 20 mins. Once cooled, roll out and line a pie dish with the pastry. Prick with a fork and blind bake for 15 mins.
Once baked, pour in the beef filling, cover with potato pieces, a drizzle of oil, cubes of butter, a sprinkle of salt and return to the oven for 15 mins at 210°C.
Serves 4 - 5