- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
2 sticks celery, chopped
600g beef mince (we like heart-smart)
2 tablespoons tomato paste
400g can diced tomatoes or ½ jar passata
1 teaspoon dried thyme
salt and pepper to season
1 sheet frozen puff-pastry, thawed
Preheat the oven to 180°C. Heat the oil in a large saucepan over medium heat and cook the onion, carrot and celery for 5 minutes or until soft. Add the mince and cook for a further 5 minutes or until mince is browned.
Stir through the tomato paste, tomatoes or passata, thyme and salt and pepper to taste. Simmer for 30 minutes, most of the liquid should have evaporated.
Pour the meat mixture into a 24cm pie dish and carefully cover with pastry sheet. Press down the pastry edges, trim excess, brush with egg and cut a slit in the centre of the pastry. Bake for 25 minutes or until pastry is puffed and golden brown.