Note: this recipe requires an additional 40 mins for resting and cooling.

Pastry

1. Pre-heat oven to 180°C.

Please configure the Recipe Tip in the dialog.

2. Prepare pastry by placing sifted flour, pinch of salt and room temperature butter in a food processor until it begins to look like breadcrumbs. Add 2 eggs, 1 at a time to the food processor until it comes together.

Please configure the Recipe Tip in the dialog.

3. Remove pastry from the food processor, knead into a ball by hand for 1-2 minutes, then wrap in cling wrap and rest in fridge for at least 30 minutes.

Please configure the Recipe Tip in the dialog.

4. Remove pastry from the fridge and allow to come back up to room temperature, roll pastry out between 2 sheets of baking paper to approximately 5mm thick. Cut pastry to fit your pie mould, rest in the fridge then blind bake your pastry for 10 minutes. Remove weights and bake for another 5 minutes. Remove and let cool.

Please configure the Recipe Tip in the dialog.

Pie filling

1. Sauté carrot, onion and celery with beef in a little oil, stirring constantly.

Please configure the Recipe Tip in the dialog.

2. Add stock, Worchestershire sauce, tomato paste and bring to the boil, simmer for 10 minutes. Mix cornflour with a little bit of cold water until a paste forms, add to the pie filling and stir until the sauce thickens.

Please configure the Recipe Tip in the dialog.

3. Finally, add peas, then spoon into pie dish, top with pastry lid and crimp edges around dish.

Please configure the Recipe Tip in the dialog.

4. Place into oven bake for 30 - 40 minutes until pastry is golden and cooked through.

Please configure the Recipe Tip in the dialog.