Serves 4
INGREDIENTS
500g beef mince
1 onion, chopped
1 tsp salt
1 carrot
1 cup frozen peas
1 Tbsp tomato sauce
1 Tbsp Worcestershire sauce
1/2 cup water (to thicken)
3 Tbsp flour
1 cup cheddar cheese, grated
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
METHOD
In a pot, add the beef and onion, cover with water, and mix.
Add the salt, carrots, peas, tomato sauce, Worcestershire sauce.
Cover with water and bring to a simmer.
Cook for 3/4 of an hour.
Mix the flour and water and mix in.
Cook for a further 5 minutes on a low temperature, or until it thickens.
Remove from element and cool.
Line 4 pie tins with pastry. Divide the beef mixture evenly among four tins. Sprinkle cheese over mixture before laying on the tops. Preheat oven to 220°C (200°C fan-forced).
Poke a hole in the pie lid with a knife.
Bake for 20 minutes or until the pastry is puffed and golden. Serve.