Ingredients:

  • 225g all-purpose flour, plus extra for dusting
  • 100g cold unsalted butter, cubed
  • 50g cold vegetable shortening, cubed
  • 4-6 tbsp ice water
  • Pinch of salt
  • 1 tbsp olive oil
  • 500g ground beef mince (around 20% fat)
  • 2 medium onions, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 500ml beef stock (low sodium preferred)
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 1 large egg, beaten
  • 1 tbsp milk

Instructions:

  1. Combine flour and salt in a bowl. Rub in the butter and shortening until the mixture resembles breadcrumbs. Gradually add ice water, mixing until the dough comes together. Flatten into a disc, wrap in cling film, and chill for at least 15 minutes.
  2. Heat olive oil in a large skillet. Brown the ground beef in batches, then remove and set aside.
  3. Add onions, carrots, and celery to the skillet and sauté until softened. Add garlic and cook for another minute.
  4. Stir in the flour and cook for 1 minute. Gradually whisk in beef stock and tomato paste. Bring to a simmer.
  5. Return the browned beef to the skillet. Add thyme, bay leaf, and Worcestershire sauce. Season with salt and pepper. Simmer for at least 30 minutes, or until the sauce has thickened. Remove the bay leaf.
  6. Preheat oven to 400°F (200°C). Divide the pastry in half. Roll out one half and line the pie dishes. Fill each dish with the mince mixture.
  7. Roll out the remaining pastry and cut out lids for the pies. Brush the edges of the pastry with egg wash and place the lids on top. Crimp the edges to seal.
  8. Brush the tops of the pies with egg wash. Cut a small slit in the top of each pie to allow steam to escape. Bake for 30-45 minutes, or until the pastry is golden brown and the filling is bubbling. Let cool slightly before serving.