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Ingredients 1 medium onion (chopped) 2 carrots (peeled and chopped) 2 celery sticks (sliced) - optional 250g minced beef 1 tbsp tomato ketchup 1 tbsp brown sauce 1/2 tsp worcester sauce 1 tbsp plain flour 1/2 tsp hot chilli powder 1/2 tsp dried chilli flakes (optional) 1/2 tsp black pepper 200g floury potatoes (peeled and cut into small cubes) 300ml beef stock 75g frozen peas Pastry 290g pizza base mix approx 200ml warm water plain flour for kneading and rolling 1 egg (for brushing pastry) | Preparation 1) Dry fry onion, carrots, celery and beef together in a large saucepan, until the beef is brown. Keep stirring to ensure all mince is broken up. 2) Reduce heat and add, all sauces, flour, chilli and pepper. Cook for 1 minute before adding the potatoes and stock. Loosely cover and reduce heat and simmer for 25 minutes. If the mixture does not thicken then remove lid and stir towards the end of this time. Then remove from heat, add frozen peas and allow to cool completely. 3) Meanwhile make the pastry, mix the pizza dough according to the packet instructions. Turn out onto a floured surface and knead for 5 minutes. Preheat the oven to 200 degrees. 4) Divide the dough into 6 even portions. Save just under half of each for the pie lids. Roll out each larger piece until it is about 3mm thick and large enough to line your individual pie dish, leaving a little overhanging the sides. Press down well onto base and sides. 5) Add 1/6 of the mixture into each pie case. Brush the overhanging edges with the beaten egg. Add the lid on top and seal well at the sides. 6) Snip once with scissors in the centre of each pie to allow steam to escape, brush pies with more egg. 7) Bake for 15 minutes in the oven and then remove and cover each with foil, bake for a further 15 minutes or until filling is hot in the centre. 8) Leave to stand for 5 minutes and then serve. |