Oh, I am SO PROUD of this pie.
It’s one of those recipes where I curse the universe that pastry is so fattening, because this is such a good pie that it deserves to be eaten on a weekly basis, but with that pastry it’s not particularly helpful for those trying to lose weight.
It’s meaty in flavour and in texture, with warming chilli stirred through to keep your belly happy. It tastes excellent reheated, and one pie will serve six to eight people with vegetables and mash.
- 1 large red onion, sliced
- 500g extra lean mince beef
- 1.5 level tablespoons of chilli powder
- 2 level teaspoons of plain flour
- 400g can of chopped tomatoes
- 400g can of baked beans
- A large can of carrots, drained
- 750g of shortcrust pastry
- 1 egg, beaten
- Fry the onion gently for a few minutes until soft and translucent. Add the mince and cook until brown. Stir in the chilli powder and the flour
- Add the tomatoes, the carrots and the baked beans. Partially cover and leave to simmer for 30 minutes, stirring occasionally
- Whilst the mince is cooking, roll out the pastry until it’s as thick as a £1 coin and use it to line an ovenproof pie dish. Trim the excess, leaving a slight overhang, and re-roll the rest of the pastry. Roll out a lid. Place the lid on the plate and put all the pastry in the fridge. Preheat the oven to 200C
- Fill the pastry with the pie. Brush the edges of the pastry with beaten egg and put the lid on top, pinching and rolling to seal the edges of the pie. Make a cross in the centre of the pie with your knife and brush the rest of the pastry with egg
- Bake for 25-30 minutes, until the pastry is golden