Mince Beef and Onion Pie  

This is a classic British dish-always makes me feel very nostalgic and should really be followed up with a top notch trifle :)

500g minced beef
2 medium onions
1 stick celery
400ml beef stock
1 tbsp plain flour
1 tbsp Worcestershire sauce
1 tsp thyme
salt and pepper to taste

a few sheets of frozen puff pastry, defrosted
1 egg

Method:
1. Dice the onions, carrots and thinly slice the celery. Pour a generous glug of flavourless oil into a large frying pan and heat over a medium to high heat. Add the onions and fry until see through. Add the meat to the pan and brown, being sure to break up the meat as it cooks with a wooden spoon.
2. Once the meat has browned and there are no pink bits, add the stock, carrots and celery and bring to the boil.
3. Reduce the heat to a simmer and add the Worcestershire sauce, flour and thyme. Simmer for about 45mins.
4. The sauce should now have reduced. If it has not simply turn the heat up frequently stirring until you achieve the desired consistency. Add salt and freshly milled black pepper to taste and set aside.
5. Roll out the defrosted pastry and line the bottom and sides of your baking dish with a layer. Then fill with you meat mixture and place the top layer of pastry over it. Using a fork, go around the sides and press the top layer of pastry to the pastry lining the sides.
6. Whisk an egg and brush the top of the pie. Now place your pie into a preheated oven gas mark 5/190C/170C fan, and cook for about 30mins or until golden brown. Serve with some fluffy mashed potatoes and steamed broccoli. Yum!