Ingredients:

  • 400g all-purpose flour
  • 250g unsalted butter, cold and diced
  • 1 large egg, beaten
  • 5-6 tbsp cold water
  • Pinch of salt
  • 500g diced lamb or beef
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 200ml beef or vegetable stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine flour and salt. Add diced butter and rub into the flour until the mixture resembles breadcrumbs.
  2. Stir in the beaten egg and cold water, mixing until a dough forms. Wrap the dough in cling film and chill for 30 minutes.
  3. In a frying pan, brown the meat over medium heat. Add onions, garlic, and cook until softened.
  4. Stir in carrots and celery; cook for an additional 5 minutes. Add stock, Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened slightly.
  5. Preheat oven to 190°C (375°F). Roll out two-thirds of the pastry on a floured surface; line the pie dish.
  6. Fill the pastry with the meat mixture. Roll out remaining pastry and cover the filling, sealing edges.
  7. Brush the top with beaten egg. Cut slits in the top for steam to escape. Bake for about 40 minutes until golden brown.