Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes September 2013


Credit: Antonis Achilleos; Styling: Elizabeth Blake

Recipe Summary

20 mins
1 hr
1 hr 20 mins
Serves: 8


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

Nutrition Facts

388 calories; fat 24g; saturated fat 8g; protein 22g; carbohydrates 22g; fiber 1g; cholesterol 89mg; sodium 502mg.