Serves 4
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To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. Heat the oil in a deep pan over a medium-high heat and cook the beef mince with some salt and black pepper for 5-6 minutes until no pink parts remain, breaking up any lumps with a wooden spoon. Drain away any excess fat.
  3. Add the onion and thyme and cook for 3-4 minutes. Stir in the tomato purée and cook for 2-3 minutes. Stir in the flour and cook for one minute.
  4. Add the mushrooms, stock, curry powder and Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and allow to cool slightly, then transfer to a baking dish.
  5. Roll out the pastry and drape over the baking dish, pressing firmly onto the edges. Trim away any excess and crimp the edges.
  6. Brush the pastry with beaten egg. Poke a few holes with the tip of a sharp knife to allow steam to escape.
  7. Bake for 20-25 minutes or until golden brown. Serve the pie as is, or accompanied by boiled or mashed potatoes.

Note: Mashed potatoes can be used as an alternative to Boiled potatoes, if you wish.

Nutrition Facts

Per Serving: 699kcals, 37.9g fat (4.7g saturated), 42.9g carbs (2.5g sugars), 45.8g protein, 2.4g fibre, 0.364g sodium