INGREDIENTS
- 2 lbs ground beef
- 1 white onion finely chopped
- 1 large carrot grated
- 1 cup canned crushed tomatoes and juice
- 1/2 cup chicken stock or beef stock
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp cornstarch
- 1 sheet store bought puff pastry
METHOD
- Preheat oven to 400F. In a medium/high heat fry pan add a splash of olive oil. Add beef, onion, carrot and season with salt and pepper. Stir and separate mince with a wooden spoon until meat browns evenly. Add tomato’s, stock, cinnamon and nutmeg. Simmer over medium heat for 5 to 10 minutes stirring occasionally until mixture cooks down a little.
- In a small mixing bowl stir cornstarch with 2 tablespoons of water. Slowly stir in cornstarch slurry to meat mixture and until a gravy like consistency is achieved. Feel free to add more cornstarch mixture until desired consistency is achieved.
- Move mixture to an ovenproof pie tray. Let mixture cool for 5 to 10 minutes. Lay over puff pastry allowing pastry to overhang pie tray by ½ inch. Trim excess pastry and feel free to brush with milk or egg wash – but not required. Poke 2 to 3 breathing holes in the pastry with a sharp knife and bake until golden brown. Approx. 20 minutes.
