Ingredients:

• 500g beef mince
• 1 small onion, finely chopped
• 1 medium carrot, diced
• 1 cup beef stock
• 1 tsp garlic salt
• 1 – 2 tsp Worcestershire Sauce
• 2 tbsp tomato paste
• 1 – 2 tsp American mustard
• 2 – 3 sheets of frozen puff pastry

Method:

1. With a small amount of oil, brown the mince and onion in a large frying pan over a high heat.
2. Remove the mince and onion from the frying pan, and drain the oil. Dispose of the oil thoughtfully.
3. Add the carrot, beef stock, garlic salt, Worcestershire sauce, tomato paste, and mustard, and simmer for 30 minutes
4. Leave to cool. The mince mixture can be put in the fridge overnight if planning to make the pie for dinner the following day.
5. Line a pie dish with a sheet of thawed puff pastry. Use any hanging trimmings to fill in the gaps of the pie dish. Fill with the mince mixture, and then place the second sheet over top. Crimp the edges using your fingers to seal the pie. Left over pieces of pastry can be used to decorate the pie crust.
6. Bake in the oven at 200°C for 30 minutes.

Serve with potatoes and vegetables.