For pastry
8 oz slightly salted butter
8 oz self raising flour
Very cold water
Flour to dust
1 egg, beaten

For filling
400g minced beef
1 large onion
1 stock cube made up with 300ml water
1 tbsp. plain flour
Dash of Worcestershire sauce


1. Put butter and flour in to a food processor, and pulse until like breadcrumbs. Add the cold water, a little at a time, until it starts to come together as a dough. Wrap in cling film and chill in the fridge for 20 minutes. If doing it by hand, put the butter and flour in a bowl and rub together until like breadcrumbs, then bring together with a spoon using the cold water
2. Finely chop the onion, and fry in a little oil until softened
3. Add the minced beef, breaking up with a wooden spoon, until browned, then add the flour, stir to mix together and cook for 2 minutes
4. Add the stock and bring to a boil then simmer for 10 minutes until thickened and reduced. Allow to cool
5. Remove your dough from the fridge and cut in 2/3 and 1/3.  Using the 2/3 portion, roll this out and line a pie dish.
6. Add the filling and top with the rolled out 1/3 portion, making a slit in the middle of the pie for the steam to escape
7. Brush the top of the pie with the beaten egg and bake for about 30 minutes until golden brown
8. Serve with mash and your favourite vegetables, and gravy