Ingredients: -
500 g beef mince
1 Tbsp Oil
1 chopped onion,
2 crushed cloves of garlic,
1 grated carrot
1 stick celery (chopped small)
1 tsp Dried thyme
Salt and pepper, to taste
2 Tbsp Plain flour
2 beef stock cubes dissolved in 2 cups water
1 cup grated cheese
400 g puff pastry
2 Tbsp of Milk to brush
Tomato sauce, to serve
METHOD: -
Heat oil in a frying pan over medium heat. Add onion and garlic cooking for 4 minutes to soften. Add mince and cook until browned. Add carrot and celery and cook until softened. Add thyme and season with salt and pepper.
Sprinkle over the flour, stir through the stock and cook for 5 mins until thickened. Pour mince mixture into a bowl and allow to cool completely.
Preheat oven to 200°C
Roll 3/4 of the pastry on a lightly floured board to fit a 20 cm in diameter and 3 cm high tin.
Spoon in the mince mixture into the tin sprinkling cheese as you go. Roll the remainder of the pastry to fit the top. Dampen the edges of the pie with milk then place on the top of the pie. Cook for 40 minutes until pastry is puffed and golden brown.

Serve with mashed potato and peas and your favourite gravy.