Simple Beef Pie

1.

Heat ghee in a large heavy-based pot with a lid over medium to high heat

2.

Add the vegetables and cook until slightly caramelised, remove from the pan and set aside while you cook the meat

3.

Add more ghee to the pot and then add the meat. Season well with salt and pepper and cook until the meat has browned (you may need to do this in batches as crowding the pan will cause the beef to stew and not brown)

4.

Add the bay leaf, thyme and rosemary and red wine

5.

Return the cooked vegetables to the pan

6.

Bring to the boil for a few minutes, so the red wine reduces then add the passata

7.

Turn the heat down to low, cover with lid and cook for 2 hours until the meat is tender

8.

Allow the mixture to cool then chill in the fridge until cold (a warm filling will ruin the pastry)

9.

When the beef filling is ready, pre-heat the oven to 180°C

10.

Brush your pie dish with a little butter or olive oil, then line it with pastry, fill with meat and top with another piece of pastry (only remove the pastry from the freezer 5 to 10 minutes before you need it, so it thaws but stays chilled)

11.

Press the pastry edges together firmly, trimming or tucking in any excess then brush evenly with the egg wash – alternatively, you could fill the pie dish with meat and only top with pastry

12.

Bake in the middle of the oven for about 30 to 40 minutes, until puffed and golden

13.

Serve with steamed greens