Plymouth pie recipe

I've checked out the copyright laws on recipes and as far as I can interpret, it means that I can't reproduce the recipe exactly. But the ingredients can't be copyrighted and I can write the instructions in my own words, so here is the recipe for Plymouth Pie from Sophie Gray's destitute gourmet "Everyday Smart Food for the family".




Plymouth Pie
Serves 4-6

1 tbsp oil
1 brown onion, chopped
700g lean minced beef (I used about 400g and a couple of handfuls of red lentils that I boiled first)
1 tbsp Worcestershire sauce
3 tbsp plain flour
250ml beef stock plus 1 beef stock cube
1 carrot, peeled and finely diced
4 tbsp tomato sauce
pinch of mixed herbs
3/4 cup peas (I left these out this time)
salt & pepper

Pie crust
1 1/4 cups plain flour
170g butter
pinch of salt
1/2 cup cold water
egg for glazing

To make the pie crust -
Mix butter into flour with your fingertips, add the salt and cold water until the mixture comes together. You may not need all of the water (or maybe even a touch more) so add it gradually.
Form into a ball, wrap in greaseproof paper and rest in the fridge for half an hour.

Filling -
Heat oil in a saucepan and cook onion until soft. Add meat and brown it.
Add worcestershire sauce and flour - mix well. Stir in stock & stock cube, carrot, tomato sauce & herbs. Simmer, covered for 15 mins, stirring occasionally. Add peas, season with salt & pepper and simmer another 3-5 minutes. Set aside to cool.

Roll out half the pastry. Line a 23cm metal pie dish with the rolled out pastry, then fill it with the cooled meat mixture. Roll out the rest of the pastry, put it on top, crimp the edges and brush with beaten egg yolk. (I forgot to do this!)

Poke a couple of holes in the top for the steam to come out. Bake at 190 deg C for 30 minutes or until crisp and golden.