Prep Time
20 Mins
Cook Time
1 Hour
Yield
Serves: 8
Photo: Antonis Achilleos; Styling: Elizabeth Blake

How to Make It

Step 1

Place rack in lowest position of oven; preheat to 400ºF. Line a baking sheet with foil.

Step 2

Warm oil in a skillet over medium-high heat. Cook beef, breaking up large pieces with a wooden spoon, until no longer pink, about 5 minutes. Remove to a bowl using a slotted spoon. Drain all but 1 Tbsp. fat from skillet. Add onion, carrots and celery; sauté until beginning to brown, about 5 minutes. Add garlic; sauté 1 minute. Transfer to bowl with beef; stir in Worcestershire, tomato sauce and Cheddar. Season with salt and pepper. Let cool slightly. Beat egg in a bowl with 1 tsp. water.

Step 3

Roll out 1 sheet of pastry and fit into a 9-inch pie plate (use aluminum or tempered glass if you intend to freeze). Place on lined baking sheet. Add meat mixture and spread evenly. Roll out second sheet of pastry; place on top of pie. Fold top crust over bottom crust; crimp edges to seal. Brush top with egg wash. Cut steam vents in top.

Step 4

Bake for 15 minutes. Reduce oven temperature to 350ºF; bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.

Chef's Notes

Make it ahead

TO FREEZE: Let cool completely. Cover in plastic wrap and freeze. Cover in foil and place back in freezer.

TO SERVE: Unwrap, place pie on a baking sheet and bake at 400°F until heated through, 40 to 45 minutes.

You May Like

Ratings & Reviews