its a little easy but i find it goes down a treat
you need:-
250g minced beef (or equivalent product)
2 small onions
5 oxo cubes
1 teaspoon of worcester sauce
4 tablespoons of corn flour (to thicken the mixture)
3 carrots
1 beef stockpot (they are made by knorr)
1 pack of just roll shortcrust pastry (or equivalent product)
method:-
brown the mince and onions together and use 1 of the oxo while doing the browning. while mince is browning make beef stock with the remaining oxo and the stockpot (i use 450-470 mils of boilling water instead of the 500 it says on the pack). add the worcester sauce to the stock and then chopp the carrots and add to the stock. once the mince is browned off add the stock to the pan and keep the mixture moving in the pan. while doing this make the cornflour mix with 3 tablespoons of water (cold water for those who have never use cornflour) once the mixture in the pan is boiling remove from heat and stir the cornflour in making sure you stire it in very well so no lumps occure. return to the heat till thickened. now pour mix into a pie dish and leave to cool (this can be done in a fridge if pushed for time but i find best to do this on the kitchen worktop for best results). now for the crust. use pre made shortcrust pastry and roll to size required by dish (make sure there is some excess for the crust to hang over the side of dish). place pasrty over cooled mixture in the pie dish making sure you press the sides firmly down so they form a seal. make 3 slits in the top of the pie crust to allow the steam to escape. use a milk or egg wash to glaze the crust then bake in a pre heated oven at 160 for about 35-40 mins or untill golden brown. serve with either home made mashed potatoes or chips and a choice of veg and a nice home made gravy.
you need:-
250g minced beef (or equivalent product)
2 small onions
5 oxo cubes
1 teaspoon of worcester sauce
4 tablespoons of corn flour (to thicken the mixture)
3 carrots
1 beef stockpot (they are made by knorr)
1 pack of just roll shortcrust pastry (or equivalent product)
method:-
brown the mince and onions together and use 1 of the oxo while doing the browning. while mince is browning make beef stock with the remaining oxo and the stockpot (i use 450-470 mils of boilling water instead of the 500 it says on the pack). add the worcester sauce to the stock and then chopp the carrots and add to the stock. once the mince is browned off add the stock to the pan and keep the mixture moving in the pan. while doing this make the cornflour mix with 3 tablespoons of water (cold water for those who have never use cornflour) once the mixture in the pan is boiling remove from heat and stir the cornflour in making sure you stire it in very well so no lumps occure. return to the heat till thickened. now pour mix into a pie dish and leave to cool (this can be done in a fridge if pushed for time but i find best to do this on the kitchen worktop for best results). now for the crust. use pre made shortcrust pastry and roll to size required by dish (make sure there is some excess for the crust to hang over the side of dish). place pasrty over cooled mixture in the pie dish making sure you press the sides firmly down so they form a seal. make 3 slits in the top of the pie crust to allow the steam to escape. use a milk or egg wash to glaze the crust then bake in a pre heated oven at 160 for about 35-40 mins or untill golden brown. serve with either home made mashed potatoes or chips and a choice of veg and a nice home made gravy.
