We tried this dish last week. It was the first time we have made a beef pie with ground beef. We usually use goulash type meat. However, we found this version more pleasant.

INGREDIENTS

For the pastry

• 1 lb. Plain/All-purpose flour
• 2 Sticks pareve margarine
• Small pinch of salt
• Around a cup of cold water
• 1 Large egg for brushing on the finished pastry

Filling

• Small amount of vegetable oil
• 1½ lb. best quality ground beef
• 1 cup of finely diced onion
• ½ cup finely diced carrot
• 1 tablespoon flour
• 2 Tablespoons tomato ketchup
• 2 tablespoons pareve Worcestershire sauce
• ½ Tablespoons soy sauce
• ¾ cup beef stock or actual powder
• Salt and pepper to taste

Instructions

• Add the flour, salt, and margarine to a large bowl. Using your fingertips rub the flour and margarine between your fingers, until it resembles breadcrumbs. Drizzle in the water and mix using a fork until it comes together as a dough. Only use the water as necessary. Lightly kneed.
• Preheat the oven to 350 f.
• Grease a 10” pie dish.
• Heat up the oil in a large frying pan and brown the meat all over.
• Add the onions and carrots to cook for around 5 minutes.
• Stir in the ketchup, Worcestershire sauce, soy sauce and stock.
• Add the flour and stir in.
• Simmer for 20 minutes or so on a low light until the liquid has reduced. Re-season.
• Strain off as much fat as possible. Transfer to a bowl with a slotted spoon.
• Cut the dough in half. Roll out thinly on a floured surface.
• Place in the pie dish, add the meat etc. and then roll out the remaining dough and place on top of the pie. Freeze the remaining dough.
• Brush the top of the pie with the egg wash.
• Place on a baking sheet a and bake for 30 minutes or until golden brown. This depends on your oven.

Enjoy