Step 2

Heat the oil in a deep frying pan. Fry the beef mince for 4–5 minutes, breaking it up with a wooden spoon as it browns.

Step 3

Add the onion and cook for 2–3 minutes. Stir in the tomato purée and cook 2–3 more minutes. Add the flour and cook for 1 minute.

Step 4

Add the mushrooms, beef stock and Worcestershire sauce. Bring to a boil, then cover and simmer for 20 minutes until the filling is thick. Set aside to cool.

Step 5

Transfer the cooled filling into a 1-litre pie dish. On a floured surface, roll the pastry until slightly larger than the dish. Drape over the top, press onto the rim, trim and crimp the edges.

Step 6

Cut leaf shapes from the pastry trimmings and press onto the top. Score 3–4 steam vents, then brush all over with beaten egg yolk.

Step 7

Bake for 20–25 minutes until deep golden. Serve in wedges.