3 medium onions
2 carrots
2 stalks celery
2 sprigs of fresh rosemary
olive oil
2 bay leaves
1 pound ground beef
1 tsp. English mustard (I just used regular as a substitute)
1 tsp. Marmite (I added extra Worcestershire sauce)
1 Tbsp. Worcestershire sauce
2 tsp flour, plus extra for dusting
4 cups beef broth
2 x 9″ pie crusts
1 large egg or a splash of milk
Peel and finely chop onions, carrots and celery. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the vegetables, rosemary and the bay leaves. Stir about once a minute for ten minutes, or until the vegetables are softened and lightly coloured. Stir in the ground beef, breaking up large chunks. Stir in the mustard, Marmite, Worcestershire sauce and 2 tsp of flour. Add the beef broth and bring to a boil. Turn down the heat and let simmer, covered with the lid slightly askew for about an hour, stirring occasionally.
Preheat the oven to 350°F. Take out your pastry shell and fill with the filling. Dust a clean work surface with flour. Roll out your top pie crust until it is big enough to cover the top of your pie plate. Carefully fold the crust in half and place on your pie. Trim the excess crust off the edge of the pie with a sharp knife. Push the edges of the pie together and seal with your fingers. Cut some slits in the top crust of the pie to let out steam. Brush the top of the pie with either beaten egg or milk. Bake in the preheated oven for 40 minutes, or until the pastry is crisp and golden.
